6: 2-301.14: C: Food employees are not cleaning their hands and exposed portions of their arms as required. INSPECTOR NOTES: Food employees are not washing hands when engaging in other activities that contaminate hands.
6: 2-301.16.(B): N: Hand sanitizers improperly used. INSPECTOR NOTES: Hand sanitizer used after handling cash prior to handling ready to eat food.
8: 5-205.11.(A): N: Handwash facility not accessible. INSPECTOR NOTES: There is a wastebasket placed in the path to the hand wash sink in the serving area.
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: The Delfield coolers in the serving area are above 41*F. maintain at or below 41*F.
26: 7-201.11: C: Improper storage of poisonous or toxic materials. INSPECTOR NOTES: Discontinue storing toxic items above food items.
27: 8-103.12: C: The permit holder is not complying with approved procedures. INSPECTOR NOTES: The person in charge failed to report an imminent heath hazard to the Department, and failed to discontinue operations at that time.
34: 4-302.12: N: Inadequate number of temperature measuring devices provided. INSPECTOR NOTES: Provide thermometers for all cold and hot food holding equipment.
36: 6-501.111.(D): N: Evidence of insects, rodents or other pests. INSPECTOR NOTES: There are flies in the serving area landing on exposed food, in the storage area, and the kitchen area.
37: 3-305.11.(A).(B): N: Food not protected from contamination during storage. INSPECTOR NOTES: Food containers are being stored on the floor. The floor was recently exposed to raw sewage.
49: 5-204.12: N: Backflow prevention device is not properly located. INSPECTOR NOTES: The backlow prenetion device at the service sink is located btween two shut off valves.
50: 5-402.13: C: Sewage system not approved. INSPECTOR NOTES: The wastewater plumbing system has been determined by the State plumbing inspector and the local plumbing inspector to be in violation of plumbing codes.
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