Work on deteriorated sections of cracked flooring.
8/12/2010
Employees lack proper knowledge of hand washing and ware washing procedures as well as proper holding temperature requirements
Hand washing facilities improperly supplied
Potentially hazardous food held at improper temperatures.
6/30/2010
77
Observed employee rinsing hands at 3-part sink (no soap used)
Employee corrected action by using single handwash sink next to 3-part sink
Employees shall thoroughly wash hands with cleanser and warm water by rigorously rubbing together their hands/arms for at least 10-15 seconds, thoroughly rinsing, and drying properly
Observed lack of single-use paper towels at handwash sink in kitchen
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