October 14, 2009 (Routine)

Violation: 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen 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 cart preventing its use.
Comments:
Kitchen in very good sanitary condition!

July 30, 2009 (Routine)

Comments:
No violations were noted during the inspection.

April 29, 2009 (Routine)

Violations:

• 2310 B - Corrected During Inspection The handwash station in the kitchen is being used as a dump station. Ice found down in the employee handsink.
  The handwash facility identified above is to be used for washing hands only
• 3180 - Repeat The grated ceiling vents are dusty and 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.
• 3260 - Employees are not using the dressing rooms, designated area or lockers provided. Personal items stored in the kitchen.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

Comments:
Violations discussed and corrected.

January 28, 2009 (Routine)

Violations:

• 1730 - Repeat The water temperature gauge on the Insinger dish machine is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 3180 - Repeat The grated ceiling vents in the prep area near the dish machine are dusty and 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.

Comments:
Violations discussed for correction. The kitchen is well maintained in a clean and sanitary manner.

October 21, 2008 (Routine)

Violations:

• 0820 A 1 - Corrected During Inspection Critical Mashed potatoes and chili hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1730 - Repeat The water temperature gauge on the Insinger dish machine is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the interior of the Excellence chest freezer in the store room is unclean eg. plastic fork paper and other debris is stored in the bottom.
  Clean and sanitize these surfaces for food contact.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the prep area.
  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

Comments:
Violations discussed and corrected during the inspection. Warmer temperature should be holding at 140 degrees before placing potentially hazardous foods in the unit current warmer temperature is 120 degrees. The minimum hot holding temperature is 135 degrees.

July 21, 2008 (Routine)

Violations:

• 0480 - Corrected During Inspection Unlabeled bulk 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.
• 1400 - Corrected During Inspection Repeat The Kenmore refrigerator's waste collection compartment is not properly sloped to eliminate pooling water.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. Note: the unit is cleaned daily and is to be replaced in the near future.
• 1730 - Corrected During Inspection Repeat The water temperature gauges on the dish machine are not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. Note: service has been requested by the manager. The dish machine is new and is operating at the required temperatures.
• 2310 B - The handwash station in the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3180 - The ceiling vents in the kitchen 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.

Comments:
All violations discussed for correction

March 18, 2008 (Routine)

Violations:

• 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.
• 1400 - Corrected During Inspection The Kenmore refrigerator's waste collection compartment is not properly sloped to eliminate pooling water.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1730 - Repeat The water temperature gauge on the Insinger dishmachine is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.

Comments:
Violations discussed for correction. The kitchen is maintained in a very clean and sanitary manner.

November 29, 2007 (Routine)

Violation: 1730 - Repeat The water temperature gauge on the dishmachine is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
Comments:
Violations discussed for correction. Kitchen in very good sanitary condition!

September 24, 2007 (Routine)

Violation: 3270 - Methods are not being used to control pests. Flies evident in dining area.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Violations discussed for correction. Kitchen in very good sanitary condition!

June 19, 2007 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use.Wiping cloths are stored in soapy water
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1730 - The water temperature gauge on the Insinger dish machine is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 2790 - Repeat The indoor ceiling material located in the employee toilet room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen next to Kenmore refrigerator.
  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
• 3050 - No waste receptacle provided at handwashing lavatories in the prep area next to the Kenmore refrigerator.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

Comments:
Violations discussed for correction.

February 22, 2007 (Routine)

Violations:

• 0790 - Corrected During Inspection Improper methods used to thaw milk.
  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 - Corrected During Inspection Critical Strawberry milk 65 degrees cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1200 - Repeat The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1450 - The Kenmore refrigerator was overstocked and holing at 55 degrees. It is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigerators necessary to maintain food items at 41 degrees. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1700 - 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the can opner blade
  Clean and sanitize these surfaces for food contact.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide QUATS at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 1960 - The wet 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.
• 2790 - Repeat The indoor ceiling material located in the bathroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3180 - The ceiling vent in the kitchen 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.

Comments:
Violations discussed for correction. Permit renewed during the inspection.

November 15, 2006 (Routine)

Violations:

• 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.
• 0220 - Critical The food handler is chewing gum in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All food handlers who are chewing gum must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1800 - The nonfood contact surface of the dusty fan grid 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.
• 2020 - Forks and spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store the spoon and forks with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2790 - The indoor ceiling material located in the employee bathroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 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 - Harborage conditions exist of ants.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
All violations discussed for correction.

August 08, 2006 (Routine)

Comments:
No violations noted.

May 03, 2006 (Routine)

Violation: 0760 - Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant meat balls was not reheated to the proper temperature for hot holding.
Reheat commercially processed RTE food for hot holding to 140F or above. Meatballs/mushrooms heating in steam table.
Comments:
Above discussed for correction

February 06, 2006 (Routine)

Comments:
No violations noted.

November 16, 2005 (Routine)

Violation: 1060 - Corrected During Inspection The nonfood contact surface of the foam padding on utensil shelves are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
Comments:
Above discussed and corrected

September 14, 2005 (Follow-up)

Comments:
Follow-up visit conducted to check on repairs of the high temp warewashing machine/At first warewashing machine was not achieving proper sanitizing temperature. Circuit breaker had tripped. After circuit breaker was reset then proper high sanitizing temperature was achieved.

August 24, 2005 (Routine)

Violations:

• 0700 - Critical The pork was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  Continue to cook the pork to heat all parts to 145F or above for 15 seconds.
• 0820 - Critical Pork chops hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.

Comments:
Critical violations discussed for immediate correction.

May 23, 2005 (Routine)

Violations:

• 0810 - The methods used for cooling were not adequate. Soup noted to be completely covered with plastic rap
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 1900 - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 3180 - Ceiling around vents 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.

Comments:
Critical violation discussed for immediate correction/Other violations discussed for corrective action

May 23, 2005 (Follow-up)

Comments:
Service technician repaired warewashing machine/Warewashing machine working properly.

May 23, 2005 (Follow-up)

Comments:
Service technician repaired warewashing machine/Warewashing machine working properly.

May 23, 2005 (Routine)

Violations:

• 0810 - The methods used for cooling were not adequate. Soup noted to be completely covered with plastic rap
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 1900 - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 3180 - Ceiling around vents 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.

Comments:
Critical violation discussed for immediate correction/Other violations discussed for corrective action

February 18, 2005 (Routine)

Violations:

• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Utensils and other equipment not being sanitized after cleaning. Warewashing machine is not working properly and no alternate sanitizing procedure has been set up or used. CFM aware that machine is not working properly. Maintenance has also been made aware.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 1900 - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.

Comments:
Handwashing stressed/Critical violations discussed for immediate correction/Notice of violation to be initiated due to repeat violation regarding warewashing machine not working properly/Risk assessment completed/Permit reissued.

November 17, 2004 (Routine)

Violations:

• 1570 - (1) Shelves reach-in refrigerator are peeling surface material. Coating is chipping and peeling. Shelves were observed in a state of disrepair and damaged. (2) Insulated container located in reach-in freezer is chipped and broken. No longer easily cleanable.
  (1) Repair the shelves 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 shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. (2) Discard insulated pan.
• 1730 - The water temperature gauge on the warewashing machine is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680) Booster heater is broken with work request submitted by Director Food Service. Booster heater had just recently stopped working; however, warewashing machine was still being used.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.

Comments:
Handwashing stressed/Critical violation discussed for immediate correction/Other violations discussed for corrective action.

November 17, 2004 (Routine)

Violations:

• 1570 - (1) Shelves reach-in refrigerator are peeling surface material. Coating is chipping and peeling. Shelves were observed in a state of disrepair and damaged. (2) Insulated container located in reach-in freezer is chipped and broken. No longer easily cleanable.
  (1) Repair the shelves 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 shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. (2) Discard insulated pan.
• 1730 - The water temperature gauge on the warewashing machine is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680) Booster heater is broken with work request submitted by Director Food Service. Booster heater had just recently stopped working; however, warewashing machine was still being used.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.

Comments:
Handwashing stressed/Critical violation discussed for immediate correction/Other violations discussed for corrective action.

August 17, 2004 (Routine)

Violations:

• 3340 - Critical Containers of 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

Comments:
All violations discussed and/or corrected with manager.

August 17, 2004 (Routine)

Violations:

• 3340 - Critical Containers of 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

Comments:
All violations discussed and/or corrected with manager.

May 18, 2004 (Routine)

Violations:

• 3380 - Critical Repeat Chlorine being applied to food contact surfaces does not meet the requirements of 50 ppm.
  Utilize only chlorine that meet the requirements of 50 ppm when applying to food contact surfaces
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (restrooms)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive vapors. (No mechanical ventilation in restrooms)
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the 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.

Comments:
All violations discussed and/or corrected with manager.

May 18, 2004 (Routine)

Violations:

• 3380 - Critical Repeat Chlorine being applied to food contact surfaces does not meet the requirements of 50 ppm.
  Utilize only chlorine that meet the requirements of 50 ppm when applying to food contact surfaces
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (restrooms)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive vapors. (No mechanical ventilation in restrooms)
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the 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.

Comments:
All violations discussed and/or corrected with manager.

February 26, 2004 (Routine)

Violations:

• 3030 - No disposable towels were provided a the hand washing lavatory in the front kitchen. CORRECTED.
  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
• 3380 - Critical Chlorine being applied to food contact surfaces does not meet the requirements of 100 pm
  Utilize only chlorine that meet the requirements of 100 ppm when applying to food contact surfaces
• 2000 - Clean cups were observed stored in a position to allow air-drying.
  Store cups in a self-draining position that allows air-drying.
• 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 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.

Comments:
All violations discussed and/or corrected with manager.