July 29, 2009 (Routine)

• 0450 - Corrected During Inspection Critical 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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Corrected During Inspection Improper methods used to thaw beef. Frozen beef observed thawing in 3-vat sink in water.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 A 1 - Critical Repeat Cabbage observed hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0960 2 - Repeat The food contact surface of the shelving is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine and ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2720 - Repeat Dumpster was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulb in food preparation area not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Repeat The ceiling in the food preparation 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.
• 3450 A - Critical Tracking powder pesticides are being used in the establishment
  Refrain from using pesticides as tracking powder in the establishment. The use of tracking powder pesticides presents the potential for the powder to be dispersed throughout the establishment and could directly or indirectly contaminate food being prepared.

March 31, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Raw meats observed stored above Ready To Eat (RTE) foods. (Produce and juices.)
  Store raw meats below RTE foods to avoid cross contamination.
• 0690 - Corrected During Inspection Personal item (Coat) observed stored on foods.
  Store personal items away from foods.
• 0960 2 - Shelving observed lined with foil.
  Remove foil used as shelf lining, so to be easier to clean.
• 0960 2 - Soda crates were observed used as shelving.
  Remove the soda crates from the facility and replace with approved shelving.
• 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the pots and pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1550 - The 3 vat and hand washing sinks are not sealed to adjoining walls.
  Seal the unit to adjoining walls since it is exposed to spillage or seepage.
• 1580 - The cutting board(s) are 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.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fan, oven, stove top, splash guard, exterior of ingredient bins, freezers, refrigerators, gaskets, exhaust hood and filter system.
  Clean and maintain cleanness of equipment.
• 2000 C - Single service items observed unprotected from contamination. (Plastic ware.)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Light bulbs in the food prep area are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Men's room.)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Floors, walls and ceilings, throughout the facility, were 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

October 16, 2008 (Routine)

• 0610 - 2 cases of hot sauce stored on the floor behind bar and food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 1 - Critical Gerk chicken 129 degrees hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

June 20, 2008 (Routine)

• 0820 A 2 - Critical Raw chicken ( 68 degrees corrected during inspection) cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1100 - The food contact surface of the pitted pans is designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the sauce pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exhaust hood filters has grease and debris build-up..
  Maintain nonfood-contact surfaces of equipment clean.

February 21, 2008 (Routine)

• 0550 - Corrected During Inspection Handle of dispensing scoop observed stored in contact with sugar inside the sugar 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 140F and the container.
• 1060 - The nonfood contact surface of the following equipment are not corrosion resistant, nonabsorbent, and/or smooth:- unsealed plywood cabinet used to support the employee handsink- the aluminum foil-covered metal cart used to store spices- the 2 shelves above the butcher block table which are lined with aluminum foil
  Re-surface/ replace the above-cited equipment. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - interior of the Kenmore reach-in freezer- door handle to walk-in refrigerator
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - The recently repaired wall surface beside the storage closet has not been painted or otherwise sealed.
  Paint/ seal wall surface so as to be non-absorbent and easily cleanable.
• 3180 - Plastic shielding on the recessed light fixture above the meat cutting area is dirty/ soiled. The floor of the mens' restroom is dirty. Also, the louvred door to the mechanical closet is dirty.
  Clean shielding over light fixture, floor of the mens' restroom and the louvred door to the closet. 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. A broken/ unused automatic dishmachine is being stored in the kitchen.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3440 - Corrected During Inspection Critical Rodent bait station is not covered and tamper-resistant. Rodent bait has been placed open on floor adjacent to walls.
  Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.

June 14, 2007 (Routine)

• 0610 - Food stored on the floor in the walk in refrigeration unit.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Curry chicken was hot held at improper temperature: 115 degrees F.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. Ensure food on the steam table is stirred on a regular basis, i. e. every 20 minutes, to ensure food is held hot at 135 degrees F. or above.
• 1710 - The operator is using a detergent/sanitizer product as a sanitizer without a separate rinse between wash and sanitize but is not using the same product to wash the equipment and utensils.
  Follow the manufacturer's guidelines on the product label to use the detergent/sanitizer properly.
• 1800 - The nonfood contact surface of the following equipment has an accumulation of grime and debris:-Door gasket to the reach in freezer-Exterior surface of blender
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - The lid to the outside dumpster was open.
  Cover all waste containers when not in continuous use. This is particularly important during fly-breeding season.
• 2890 - Repeat Light bulb in walk in refrigerator was not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Floor behind the automatic dishwasher, under the bulk dry goods bins, and under the reach in refrigerator and freezer had an accumulation of grime and debris.
  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 - 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.

February 20, 2007 (Other)

• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Hot holding, Curry chicken
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands. Emplyee picked up can with gloves on and didnot wash hands anput on new gloves
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Goat tails stored in plastic grocery bags
  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.
• 1570 - Unused or non-functioning equipment not removed from the premises. Warewashing machine not operating
  Remove any unused or non-functioning equipment from the premises.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  For an alternate warewashing method approved with a detergent-sanitizer or for Clean in Place Equipment, use a detergent-sanitizer.
• 3170 - Repeat (Wall next to walk-in cooler is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 31, 2007 (Routine)

• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Raw meats stored over cabbage and plantains in the walk in cooler.
  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.
• 0550 - In-use utensils improperly stored between use.Knives stored in 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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.Bottles of soda stored on the bar floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Improper methods used to thaw meat (in standing water at three part sink).
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in the walk in cooler.
  Maintain nonfood-contact surfaces of equipment clean.
• 2890 - Light bulb in the walk in cooler is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2920 - Toilet rooms are not provided with self-closing doors.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3170 - Areas of wall damage (by walk in cooler door, in hallway to restrooms) and loose baseboards in the kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 27, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods (raw eggs) 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch:Interior of Kenmore refrigerator and Kenmore freezer.
  Clean and sanitize these surfaces for food contact.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 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.
• 3270 - Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

January 10, 2006 (Follow-up)

• 1570 - Repeat The following equipment was observed in a state of disrepair and damaged: Pans dented; handle on reach in refrigerator broken; shelf in reach in refrigerator cracked; pan lids missing part of handles.
  Repair the above named equipment 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 above named equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - Repeat The cutting board(s) along the steam table 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.

January 10, 2006 (Routine)

• 0820 - Critical Curry Goat hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Critical The prepared ready-to-eat (RTE) chicken & 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.
• 1570 - Repeat The following equipment was observed in a state of disrepair and damaged: Pans dented; handle on reach in refrigerator broken; shelf in reach in refrigerator cracked; pan lids missing part of handles.
  Repair the above named equipment 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 above named equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting board(s) along the steam table 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Large white freezer.
  Clean and sanitize these surfaces for food contact.
• 2650 - Repeat There is no refuse container at the area immediately adjacent to the food prep hand sink.
  Provide a refuse container for the disposal of paper towels at the food prep hand sink.
• 3340 1 - Containers of sanitizing solution are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of sanitizing solution must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

March 23, 2005 (Routine)

• 1570 - The door gasket of the walk-in refrigerator is in disrepair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - The nonfood contact surface of the chest type freezer has an accumulation of frost.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2650 - Corrected During Inspection There is no refuse container at the area immediately adjacent to the hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 2790 - The indoor wall material located at closeted area adjacent to rear door does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

March 24, 2004 (Follow-up)

March 16, 2004 (Routine)

• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2810 - Repeat Floor or floor covering in the kitchenis not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 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.
• 3300 - Premises has accumulation of litter
  Maintain the premise free of litter.
• 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees

August 18, 2003 (Routine)

• 1800 - The nonfood contact surface of the filters in the hood need cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 0790 - Improper methods used to thaw meat. Ox Tails.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 2810 - Floor or floor covering in the kitchen is not smooth and easily cleanable. Tiles are missing in two places.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 1320 - There was no temperature measuring device located in the the refrigerator or 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.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 0060 - Critical No one on duty here today has met the demonstration of knowledge requirement.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.

March 06, 2003 (Routine)

• 0790 - Improper methods used to thaw chicken.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 3340 - Critical Containers of carpet cleaning material are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of carpet cleaning material must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0550 - Dispensing utensils improperly stored between.
  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.
• 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided.
  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