September 21, 2009 (Routine)

• 0130 - Critical Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean. SPOKE TO PIC AND EMPLOYEES ABOUT HANDWASHING
• 3030 - Corrected During Inspection No disposable towels were provided at 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
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 0820 A 1 - Corrected During Inspection Critical Beef, rice etc 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 Beef, beans cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - Walkin refrigeration unit was observed in a state of disrepair and damaged.
  Repair the refrigeration unit 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 refrigeration unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2350 ii - Plumbing connections under the sinks are leaking.
  Plumbing systems and components shall be maintained in good repair.