September 21, 2009 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils an activity which may have contaminated his/her hands.
  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.
• 2000 C - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3250 - Toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

April 28, 2009 (Routine)

January 23, 2009 (Routine)

September 19, 2008 (Routine)

• 0200 - Repeat 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.
• 0820 A 1 - Critical Pizza and chicken patties hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194°F. The thermostat read 197 degrees.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 2000 - Clean pans were not observed stored in a position to allow air-drying.
  Store the wet pans in a self-draining position that allows air-drying.
• 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.
• 3270 - Both live and dead roaches found in kitchen. Observed live baby roach crawl into the Hobart warming unit.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

May 16, 2008 (Routine)

• 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.
• 1570 - Reach in refrigerator was observed in a state of disrepair and damaged - holding at 80F but not in use.
  Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

January 30, 2008 (Routine)

• 1320 - There was no temperature measuring device located in the drink/food reach in refrigerators on the service lines.
  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.
• 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 3080 - Less than 50 foot candles of light was noted in the fume hood - two lights out.
  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
• 3170 - Outlet by the office is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 13, 2007 (Routine)

April 24, 2007 (Routine)

December 14, 2006 (Routine)

• 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.
• 2700 - The waste storage container has a broken lid.
  Replace the broken lid for the waste storage container.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

September 19, 2006 (Routine)

March 08, 2006 (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.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) ham and turkey 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.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.

December 05, 2005 (Routine)

• 0820 - Critical Repeat Hamburger and chicken hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 2190 - When timed, the automatic shut off faucet at the handwashing sink located in employee toilet room did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  Adjust or replace the faucet to provide water tempered to at least 110F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.

September 14, 2005 (Routine)

• 0220 - Corrected During Inspection Critical 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.
• 1570 - Walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Ice build up on floor.
  Repair the walk-in freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1730 - The food temperature measuring devices were found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 2350 ii - Kitchen water fountain does not provide a sanitary stream.
  Repair plumbing.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3340 - Corrected During Inspection Critical Container of toxic cleaner 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.

April 29, 2005 (Routine)

• 0820 - Corrected During Inspection Critical Repeat Cheeseburgers hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1570 - Corrected During Inspection Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 3040 - Handwashing aids and devices have been installed at the warewashing sink
  Remove handwashing aids and devices from the warewashing sink

April 29, 2005 (Routine)

• 0820 - Corrected During Inspection Critical Repeat Cheeseburgers hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1570 - Corrected During Inspection Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 3040 - Handwashing aids and devices have been installed at the warewashing sink
  Remove handwashing aids and devices from the warewashing sink

January 12, 2005 (Routine)

• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) turkey 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 - Less than 10 foot candles of light was noted in the dry storage area.
  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.
• 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.

January 12, 2005 (Routine)

• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) turkey 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 - Less than 10 foot candles of light was noted in the dry storage area.
  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.
• 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.

September 20, 2004 (Routine)

• 0380 - Critical Food from damaged packaging offered for sale or service. Corrected.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0820 - Critical Repeat Chicken patties and hamburgers hot holding at improper temperatures. Corrected.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0820 - Critical Chicken salad sandwich cold holding at improper temperatures. Corrected.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) sliced ham and turkey 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.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.

September 20, 2004 (Routine)

• 0380 - Critical Food from damaged packaging offered for sale or service. Corrected.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0820 - Critical Repeat Chicken patties and hamburgers hot holding at improper temperatures. Corrected.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0820 - Critical Chicken salad sandwich cold holding at improper temperatures. Corrected.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) sliced ham and turkey 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.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.

May 25, 2004 (Routine)

• 0820 - Critical Pizza and chicken patties hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3080 - Repeat Less than 10 foot candles of light was noted in the Brown walk-in refrigerator.
  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.
• 3080 - Less than 20 foot candles of light was noted in the Hobart reach-in refrigerator.
  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
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  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.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the employee bathroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1320 - Repeat The temperature measuring device located in the Pepsi True reach-in refrigerator at the service line is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 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. Please move the covered trash can inside the stall.
• 3180 - The vent in the dry storage 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.
• 2000 - Clean pans were not observed stored in a position to allow air-drying.
  Store pans in a self-draining position that allows air-drying.

May 25, 2004 (Routine)

• 0820 - Critical Pizza and chicken patties hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3080 - Repeat Less than 10 foot candles of light was noted in the Brown walk-in refrigerator.
  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.
• 3080 - Less than 20 foot candles of light was noted in the Hobart reach-in refrigerator.
  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
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  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.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the employee bathroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1320 - Repeat The temperature measuring device located in the Pepsi True reach-in refrigerator at the service line is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 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. Please move the covered trash can inside the stall.
• 3180 - The vent in the dry storage 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.
• 2000 - Clean pans were not observed stored in a position to allow air-drying.
  Store pans in a self-draining position that allows air-drying.

March 03, 2004 (Routine)

• 3080 - Repeat Less than 10 foot candles of light was noted in the Brown walk-in refrigerator.
  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.
• 1960 - Pans were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 3180 - The floor 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.

March 03, 2004 (Routine)

• 3080 - Repeat Less than 10 foot candles of light was noted in the Brown walk-in refrigerator.
  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.
• 1960 - Pans were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 3180 - The floor 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.

September 16, 2003 (Routine)

• 3340 - Critical Repeat A Container of lubricating oil stored with bleach. CORRECTED.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk in refrigerator.
  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.
• 0480 - Unlabeled food container noted in reach in refirgerator at front line.
  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.
• 1320 - The temperature measuring device located in the pepsi refrigerator is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.

September 16, 2003 (Routine)

• 3340 - Critical Repeat A Container of lubricating oil stored with bleach. CORRECTED.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk in refrigerator.
  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.
• 0480 - Unlabeled food container noted in reach in refirgerator at front line.
  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.
• 1320 - The temperature measuring device located in the pepsi refrigerator is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.

May 28, 2003 (Routine)

• 0820 - Critical Pizza, rice, chicken patty hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 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.
• 3080 - Repeat Less than 10 foot candles of light was noted in the Walk-in refrigerator and freezer.
  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.
• 1320 - Repeat There was no temperature measuring device located in the Hawiian and Pepsi refrigerators.
  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.
• 3340 - Critical Containers of sterno fuel are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  Containers of sterno fuel must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0570 - Wiping cloths improperly stored between use. Corrected.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

May 28, 2003 (Routine)

• 0820 - Critical Pizza, rice, chicken patty hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 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.
• 3080 - Repeat Less than 10 foot candles of light was noted in the Walk-in refrigerator and freezer.
  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.
• 1320 - Repeat There was no temperature measuring device located in the Hawiian and Pepsi refrigerators.
  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.
• 3340 - Critical Containers of sterno fuel are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  Containers of sterno fuel must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0570 - Wiping cloths improperly stored between use. Corrected.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

February 26, 2003 (Routine)

• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in freezer and refrigerator.
  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.
• 0580 - Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 0610 - Repeat Milk 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.
• 3340 - Critical Containers of toxic cleaners stored with lubricant that is food grade. Corrected.
  Containers of toxic cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 26, 2003 (Routine)

• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in freezer and refrigerator.
  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.
• 0580 - Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 0610 - Repeat Milk 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.
• 3340 - Critical Containers of toxic cleaners stored with lubricant that is food grade. Corrected.
  Containers of toxic cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.