August 26, 2009 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in freezer.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Ice maker scoop not on clean surface.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 4-901.11(A) - Food pans were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

May 27, 2009 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-901.11A - Food pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 7-102.11 - Corrected During Inspection Critical Working containers of cleaners 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.

February 24, 2009 (Routine)

November 25, 2008 (Routine)

• 3-305.11A3 - Repeat Bread rolls were delivered and left on the floor in the work room . Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Chicken salad sandwiches placed in styrofoam boxes for cold holding were still 60 degrees F. hours after preparation, large volume of gravy was 52 degrees F., one day after putting in walk-in refrigerator. Too many foods were being plated and held at room temperature before being moved into walk-in refrigerator at 62 degrees F.
  Allow for adequate cooling of foods by watching volumes to be cooled and if containers are insulated. Throw out foodss found out of temperature for hours.
• 6-501.110A - Repeat Employees are not using the dressing rooms or lockers provided. There were coats and personal items on food shelves.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

August 25, 2008 (Routine)

• 2-401.11A - Critical The kitchen personnel are drinking from uncovered containers in the food preparation area.
  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 items.
• 3-501.17A - Critical The prepared, refrigerated RTE luncheop meats held more than 24 hours is not properly date marked. There were 11 packages of opened but undated luncheon meats in the main walk-in refrigerator.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-501.110A - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize.
• 4-501.11A - Dishmachine final manifold pressure gauge was not reading proper pressures and was observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 5-202.11A - Critical The spray hose on the utensil washer was dripping into a catch container.
  Repair leak.
• 6-501.110A - Employees are not using the dressing rooms or lockers provided. Thre wer personal packs stored on the clean utensil racks in the back prep kitchen by the 3-compartment sink.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

June 17, 2008 (Routine)

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor of the freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Lemon Juice in an opened bottle was being stored at room temp. with a label warning of refrigerate after opening.
  Refrigerate opened lemon juice.
• 4-603.16A1 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed since there was no sanitizer detectable in the water. Additionally, sheetpans were being scrubbed with a "scrubby" after being sanitized, with no further sanitizing step.
  Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
• 6-303.11A - Inadequate light was noted in the freezer due to burned out lights..
  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.

March 17, 2008 (Routine)

November 13, 2007 (Routine)

July 19, 2007 (Routine)

July 17, 2007 (Routine)

• 3-501.16A2 - Critical Repeat There were 5 insulated food carriers full of bagged lunches for school children to be catered to in surrounding public and private schools. The ham and cheese sandwiches, roll-ups an other sandwiches were found to be as high as 72 degrees F. several hours after production due to the use of closed insulated containers, not allowing the sandwiches to properly cool.
  Two hundred thirty one (231) sandwiches were voluntarily destroyed and replaced since the actual amount of time-out-of-temperature was not accurately known. The use of sheetpan racks for cooling sandwiches prior to placing them in bags and insulated containers was again discussed with both managers present.
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE foods including ham, turkey loaf and bologna to be held more than 24 hours were properly date marked, but all the dates had expired, some were marked as being over 2 days out of date, and beyond their safe shelf life.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1 and that food will be discarded on or before. A manager implied taht the incorrect date may have been used on some of the items.
• 4-202.11A2 - Critical Some of the black insulated food carriers had burned and rough bottoms with exposed screening and insulation. Additionally, some of the carriers smelled bad.
  Repair or discard carriers that are not smooth and esaily cleanable.

March 12, 2007 (Routine)

• 3-501.13A - There were two sheetpan racks of covered pans containing once frozen french toast standing at room temperature. the french toast was up to 50 degrees F. in the 14 pans on the racks.
  This egg product needs to be stored under refrigeration prior to warming to above 41 degrees F.
• 3-501.16A2 - Critical Repeat There were 16 refrigerated food carriers full of meals containing meats and sliced fruits. The temperatures in the carriers was 54 degrees F. and the fruit was 58 degrees F. These carriers were left out during the entire packing time for all meal rather tahn putting them into refrigeration as they were packed. Additionally, the closed carriers were placed into refrigeration without opening to expose the food cold temperatures. The total time out of temperature for these meals could have been the better part of a day without intervention.
  Meal carriers were opened up and the meals placed on speed racks to facilitate cooling.
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE foods in the 2 door open-top by the ranges were held more than 24 hours and not properly date marked. Additionally, the holding boxes for drivers contained cut fruit with no dates on the containers.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-301.12C - Knives and utensils were being hand washed by rinsing them under running water (no soap, no sanitizer) in a 2 compartment sink with neither sinks filled with water.
  Rewash al utensils in 3-compartment sink.
• 6-201.13B - There was standing water on the floor behind the steam kettle.
  Make sure parts of the floor that do not fully drain toward floor drains are squeegied dry.
• 6-501.11 - The flooring in front of the utensil washer is cracking and deteoriating, causing areas that are hard to clean.
  Schedule a floor repair.

October 16, 2006 (Routine)

• 3-501.16A2 - Critical Over 100 school lunch bags containingTurkey sandwiches were under cold holding at 52-60 degrees F. the bags were stored in closed insulated coolers in the walk-in refrigerator. The coolers insulated the sandwiches that had been prepared at room temperature, and did not allow them to cool down within the allocated time. Additionally, two deep hotel pans of rice (5" deep) were at 137 degrees F. in the center after hours of refrigerated cooling. The rice was transferred to shallower pans to expedite more efficient cooling.
  Discard or rework the food with fresh potentially hazardous ingredients to ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical The prepared, refrigerated portions of RTE meats held more than 24 hours are not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. A number of the portions were thrown out.
• 7-209.11 - purses, medications and other personal items were stored in such a way that they could contaminate single service goods under the food prep counter.
  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.

June 30, 2006 (Routine)

• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: gasket soiled with mold buildup at Hobart freezer.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B1 - Plumbing connections under the 3-vat sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.11A - The light bulbs in the hallway near the shelving unitwere not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-303.11B - Inadequate light was noted in the B.A. cooling unit.
  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, and toilet rooms.

April 11, 2006 (Routine)

December 16, 2005 (Routine)

• 2-402.11 - 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.
• 3-302.11A1 - Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Raw beef stored above margarine in walk-in.
  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.
• 3-501.17A - Critical The prepared, refrigerated RTE baked beans, ground beef and rice held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-203.12B - The ambient (air/water) temperature measuring device located in the #2 yellow Beverage-Air refrigerator is not accurate (reads 60F).
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-903.11B1 - Clean pans were not observed stored in a position to allow air-drying.
  Store @TABLEWARE@ in a self-draining position that allows air-drying.
• 5-203.14A - Critical 2 cross-connections observed. 2 Hoses under pressure connected without dual-check valves connected.
  Connect visable dual-check valves or remove the hoses.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

September 09, 2005 (Routine)

• 3-302.11A4 - Critical Unwrapped or uncovered food, hamburger and tomato sauce in the walk-in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Each prep area should have a wiping cloth solution.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the front hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-202.11A - The light bulbs in the storage area (at fruit) was not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.

June 24, 2005 (Routine)

March 22, 2005 (Routine)

• 2-401.11A - Critical Repeat 1)The @PERSONNEL@ is drinking from an uncovered container in the food preparation area. 2) Employee observed eating in food prep area.
  1)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 items. 2) Eating in food prep areas is prohibited.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Observed a container of orange juice in ice machine's ice.
  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. Orange juice container was removed.
• 3-501.17A - Critical The prepared, refrigerated RTE @FOOD@ held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-501.114C1 - Corrected During Inspection Critical Repeat The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 100 ppm.
  Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness
• 4-903.11B1 - Repeat Clean cookware and cookware were not observed stored in a position to allow air-drying.
  Store @TABLEWARE@ in a self-draining position that allows air-drying.
• 5-203.14A - Critical Observed 2 hoses attached to water supply without back-siphonage protection, one outside and one at cook's handsink.
  Provide dual-check valve in water supply line or disconnect the hoses after each use.
• 5-501.113B - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 6-501.111D - Harborage conditions exist around dumpster and at creek behind dumpster, there is a large amount of boxes, pallets and other debree.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Walkin floor has spilled milk and there is an odor of old milk in the walkin.
  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.

January 24, 2005 (Routine)

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Rice bin was placed on the floor during preparation.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Corrected During Inspection Critical Cooked rice was not held at the required temperature at bin #1 47F and bin #2 48F during preparation. Bin #2 was immediately refrigerated.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-202.16 - The nonfood contact surface of the milk crates are 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.
• 4-501.114C1 - Corrected During Inspection Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 100 ppm and chlorine was mixed with it.
  Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness

November 02, 2004 (Routine)

• 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open cup and food are placed on top of the warmer box.
  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 items.
• 4-903.11B1 - Clean foo containers were not observed stored in a position to allow air-drying.
  Store food containers in a self-draining position that allows air-drying.
• 4-903.11A3 - Oven racks and cutting boards were found not stored 6 inches above the floor in the prep area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-403.11B - Lockers or other suitable facilities are not located to protect clean utensils from contamination.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.

August 24, 2004 (Routine)

• 4-204.112B - There was no temperature measuring device located in the make table refrig.
  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.
• 5-501.113B - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 4-101.16 - Sponges are being used to wipe down food contact surface of the prep surfaces.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 3-501.14A - Critical The ground beef was noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth.
• 2-401.11A - Critical Repeat Open drinking container of milk and water were 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 items.
• 6-303.11C - Repeat Inadequate light was noted in the cooking area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the storage area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a QUATS test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

June 18, 2004 (Routine)

• 4-501.11A - Repeat Sandwich unit #2 was observed in a state of disrepair and damaged. (unit is holding water at the bottom)
  Repair the sandwich unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (open cup of milk)
  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 items.
• 6-305.11A - Repeat Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Employee's jacket is stored with cases of wine and worestershire.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 4-202.16 - The nonfood contact surface of the milk crate 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.
• 6-303.11C - Inadequate light was noted in the cooking area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered coffee in the cabinet.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-903.11A2 - The coffee filter were found where they were exposed to splash, dust, or other contamination at the front counter.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-501.11 - Two ceiling tiles are not smooth and easy to clean in the restroom.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 12, 2004 (Routine)

• 4-901.11A - Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-305.11A - Repeat Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Employee's jackets are improperly placed on storages and storage racks.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: bulk food container.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B1 - Plumbing connections under the prep sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 7-101.11 - Critical Original containers that have dish washing detergent do not have a legible manufacturer label.
  Provide a manufacturer's label on containers of dish washing detergent that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
• 5-501.17 - 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.

November 18, 2003 (Routine)

• 4-501.11A - Repeat The Hobart freezer was observed in a state of disrepair and damaged.
  Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 7-201.11A - Critical Container of Raid is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

September 05, 2003 (Routine)

• 2-401.11A - Critical Open 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 items.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-202.16 - The nonfood contact surface of the milk crate 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.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. A bowl is used as a scoop in the bag of rice.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. A case of chicken legs and a case of bananas are placed on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-305.11A - Employee's purse is placed on the shelf with single service items.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 4-501.11A - Two of the Beverage Air refrigeration units observed in a state of disrepair and damaged.
  Repair the refrigeration to maintain the required temperature.