September 24, 2009 (Routine)

• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: an opener blade.
  Clean and sanitize these surfaces for food contact.
• 0820 A 2 - Corrected During Inspection Critical Gorgonzola sauce & cut tomatoes observed cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0480 - Unlabeled food containers (ground cracker meal, powdered sugar).
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - In-use tongs stored on handles of cookline equipment improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0550 - Ice dispensing scoop improperly stored between uses at waitstaff's ice bin.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 1730 - An oven mitt was observed in a state of repair and condition preventing the equipment to be used as designed.
  Discard and replace this oven mitt to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the dry storage shelf is in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Floor is noted in need of cleaning under the large ice machine and under shelves in side storage room.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 11, 2009 (Routine)

• 1320 - The temperature measuring device in a refrigerator was not easily visible.
  Relocate the temperature measuring device to the front (warmest part) of the refrigeration unit to properly represent the ambient air temperature.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: a knife in a clean storage container was found with food debris.
  Clean and sanitize these surfaces for food contact.

February 03, 2009 (Routine)

• 0480 - Unlabeled food containers at grill.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Dispensing tongs stored on equipment handles between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 1080 - The wet linen cloth used to stabilize the cutting board is not designed and constructed for this use. Acceptable materials discussed.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1580 - The square cutting board along one of the cookline's prep areas is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - The nonfood contact surface of the following equipment is in need of cleaning: bottom shelf of soup table, top of gas burner plates on stove.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - The faucets at the three compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3200 - Hood filters above the grill are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

July 31, 2008 (Routine)

• 0820 A 1 - Corrected During Inspection Critical Sauce 111 hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Corrected During Inspection Critical Butter cold holding at improper temperatures, 72 Degrees
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. 400ppm +
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1800 - Corrected During Inspection Repeat The nonfood contact surface of the storage drawer has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

April 02, 2008 (Routine)

December 20, 2007 (Routine)

• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel pans, canopener blade
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bu;k storage containers outside.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the storage drawers,and shelvingas accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.

September 04, 2007 (Routine)

• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.Ice scoop. scoop in the ice with handle in the ice
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: stainless steel pans food surface.
  Clean and sanitize these surfaces for food contact.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the bar
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - Cooling unit fan cover in the walk in refrigerator noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 01, 2007 (Routine)

• 1320 - There was no visable temperature measuring device located in the ice cream freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: SLICER.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside surfaces of clean stainless steel pans. Inside of the ice cream freezer
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the Range, and thye shelving has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2890 - Light bulb in store room not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Ceiling in the cooks area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3320 - Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

February 13, 2007 (Routine)

• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

October 26, 2006 (Routine)

• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 - Critical Repeat Fish and eggs cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Steam kettle old food residue
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelving in the walk in refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - Wall behind the walk in door is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 28, 2006 (Routine)

• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0760 - Corrected During Inspection Critical The sauce was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
• 1730 - Ice cream freezer was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the ice cream freezer to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Clean single service items were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2310 B - Repeat The handwash station at the cook line is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

April 18, 2006 (Routine)

• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form such as noodles and other food at the make table.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food at the bar area.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor in the walk-in unit.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Corrected During Inspection Food container was stored in food at the pizza area.
  Protect food from miscellaneous sources of contamination.
• 0820 - Corrected During Inspection Critical Potentially hazardous food cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1510 - Corrected During Inspection The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen entrance is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food debris preventing its use.
• 2310 B - Corrected During Inspection The handwash station at the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only

January 10, 2006 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food such as pizza toppings and bread cutting with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses with handle contacting food.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1800 - Corrected During Inspection The nonfood contact surface of ice machine vent cover has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2010 - Corrected During Inspection Clean equipment/utensils were found stored under sewage line.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.

October 06, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - Repeat There were no temperature measuring devices located in the refrigerated drawers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 2260 - Critical Observed a hose attached to a faucet fixture. The proper backflow prevention device not installed.
  Install an approved backflow prevention device for hose under pressure.
• 2890 - Light bulb above bar 3-compartment sink not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Cove molding is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Corrected During Inspection Critical Containers of toxic chemicals at bar are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 19, 2005 (Routine)

• 1150 - Corrected During Inspection The nonfood contact surface of the foil is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the blade of the can opener, and the interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination under the prep table in the kitchen.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3180 - Repeat Floor under the shelves in the kitchen area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3330 - Corrected During Inspection Critical Working containers of chemical are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3490 - Corrected During Inspection Personal items stored in the kitchen area.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

April 20, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Employees are storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store drinks (with covered lids & inserted straws) so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0470 - Corrected During Inspection Critical Raw animal foods (veal, salmon) stored over ready-to-eat (RTE) food (tomatoes) in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 A 4 - Corrected During Inspection Two containers with sauces observed uncovered in walk-in refrigerator.
  Store food in packages, covered containers, or wrappings.
• 0610 - Corrected During Inspection Food stored on the walk-in floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - The temperature measuring device in the beverage refrigerator was not visible nor properly located in the warmest part (front) of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3180 - The ceiling vent above the toilets in the women's restroom are noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 20, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Employees are storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store drinks (with covered lids & inserted straws) so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0470 - Corrected During Inspection Critical Raw animal foods (veal, salmon) stored over ready-to-eat (RTE) food (tomatoes) in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 A 4 - Corrected During Inspection Two containers with sauces observed uncovered in walk-in refrigerator.
  Store food in packages, covered containers, or wrappings.
• 0610 - Corrected During Inspection Food stored on the walk-in floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - The temperature measuring device in the beverage refrigerator was not visible nor properly located in the warmest part (front) of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3180 - The ceiling vent above the toilets in the women's restroom are noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

November 04, 2004 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food (flour and sugar). CORRECTED DURING INSPECTION
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - Scoop was observed in a state of disrepair and damaged. CORRECTED DURING INSPECTION
  Replace the scoop.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 0660 - Condiments (at the bar) are not stored or dispensed in a manner to prevent contamination.
  Protect condiments by keeping them in dispensers that are designed to provide protection. Cover the condiments with the display container lid.

November 04, 2004 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food (flour and sugar). CORRECTED DURING INSPECTION
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - Scoop was observed in a state of disrepair and damaged. CORRECTED DURING INSPECTION
  Replace the scoop.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 0660 - Condiments (at the bar) are not stored or dispensed in a manner to prevent contamination.
  Protect condiments by keeping them in dispensers that are designed to provide protection. Cover the condiments with the display container lid.

July 21, 2004 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0550 - Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0470 - Critical Unwrapped or uncovered food in the serving line..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2890 - Light bulb in bar three compartment sink not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

July 21, 2004 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0550 - Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0470 - Critical Unwrapped or uncovered food in the serving line..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2890 - Light bulb in bar three compartment sink not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

April 27, 2004 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1730 - food scoop was observed in a state of repair and condition preventing the equipment to be used as designed. corrected during inspection.
  Discard and replace the food scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 0470 - Critical Unwrapped or uncovered tea and water pitcher at the serving line..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2000 - Repeat Pizza cutter were found stored between equipment.
  Store pizza cutter in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

April 27, 2004 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1730 - food scoop was observed in a state of repair and condition preventing the equipment to be used as designed. corrected during inspection.
  Discard and replace the food scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 0470 - Critical Unwrapped or uncovered tea and water pitcher at the serving line..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2000 - Repeat Pizza cutter were found stored between equipment.
  Store pizza cutter in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

January 23, 2004 (Routine)

• 3220 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1790 - The cavity, door seal of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity, door seal of the microwave oven at least every 24 hours.
• 0550 - In-use utensils improperly stored between use. Corrected during inspection.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2000 - Bread cutter were found stored in between equipment. Corrected during inspection.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1320 - There was no temperature measuring device located in the reach-in cooler..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: espresso machine.
  Clean and sanitize these surfaces for food contact.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 3330 - Critical Working containers of windex are not properly labeled. Corrected during inspection.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 23, 2004 (Routine)

• 3220 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1790 - The cavity, door seal of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity, door seal of the microwave oven at least every 24 hours.
• 0550 - In-use utensils improperly stored between use. Corrected during inspection.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2000 - Bread cutter were found stored in between equipment. Corrected during inspection.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1320 - There was no temperature measuring device located in the reach-in cooler..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: espresso machine.
  Clean and sanitize these surfaces for food contact.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 3330 - Critical Working containers of windex are not properly labeled. Corrected during inspection.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

October 06, 2003 (Routine)

• 3080 - Less than 20 foot candles of light was noted in the reach-in cooler.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 0550 - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Three (3) compartment sink.
  Obtain a correct chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 0820 - Critical Lasagna 57F cold holding at improper temperatures. Corrected during inspection.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

October 06, 2003 (Routine)

• 3080 - Less than 20 foot candles of light was noted in the reach-in cooler.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 0550 - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Three (3) compartment sink.
  Obtain a correct chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 0820 - Critical Lasagna 57F cold holding at improper temperatures. Corrected during inspection.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

June 03, 2003 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3080 - Repeat Less than 10 foot candles of light was noted in the reach-in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. Corrected during inspection.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0550 - In-use utensils improperly stored between use. Ice cream scoop in bowl of standing water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0360 - Critical Eggs received for sale or service were heavily soiled and/or unsound.
  Discard or reject delivery. Routinely inspect eggs to ensure they are received clean and sound. Obtain eggs from a source that complies with U.S. Consumer Grade B egg tolerance as specified in 7 CFR Part 56 and Part 59.
• 2000 - Single service items observed unprotected from contamination. (coffee filters). Corrected during inspection.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine. Corrected during inspection.
  Clean and sanitize these surfaces for food contact.

June 03, 2003 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3080 - Repeat Less than 10 foot candles of light was noted in the reach-in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. Corrected during inspection.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0550 - In-use utensils improperly stored between use. Ice cream scoop in bowl of standing water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0360 - Critical Eggs received for sale or service were heavily soiled and/or unsound.
  Discard or reject delivery. Routinely inspect eggs to ensure they are received clean and sound. Obtain eggs from a source that complies with U.S. Consumer Grade B egg tolerance as specified in 7 CFR Part 56 and Part 59.
• 2000 - Single service items observed unprotected from contamination. (coffee filters). Corrected during inspection.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine. Corrected during inspection.
  Clean and sanitize these surfaces for food contact.

February 28, 2003 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) (ground beef) in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3480 - First Aid Supplies are not being stored in a kit or container
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
• 3080 - Less than 10 foot candles of light was noted in the reach-in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 0550 - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1570 - Food scoop was observed in a state of disrepair and damaged.
  Repair the food scoop to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the food scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1520 - There is no temperature measuring device available in the manual warewashing area.
  Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.