June 19, 2009 (Routine)

• 0610 - Beverages stored on the floor or food stored less than 6" above the floor.
  Elevate beverage storage onto approved shelving with minimum 6" legs or casters.
• 2890 - Repeat The light bulbs in the refrigerator are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2920 - Toilet room door is not provided with a self-closing door
  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.
• 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.

March 11, 2009 (Routine)

• 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0800 - Corrected During Inspection Critical Chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - The methods used for cooling were not adequate.
  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.
• 0820 A 1 - Corrected During Inspection Critical Chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0830 - Critical The prepared ready-to-eat (RTE) food in the 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. 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.
• 2890 - Repeat Light bulb in the refrigerator is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3380 - Corrected During Inspection Critical Scented bleach is being used as a saniting agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only regular bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

November 24, 2008 (Routine)

• 2000 C - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2890 - Light bulb in Frigidaire freezer is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

August 14, 2008 (Routine)

May 06, 2008 (Routine)

• 1470 - No drainboard, utensil racks, cart or table available for clean utensils and equipment. DIshrack is put in 3rd compartment and 3rd compartment is not available for sanitizing.
  Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: equipment and utensils used in food preparation and food service.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2310 B - The handwash station in the kitchen is being used to rinse foods. (dried beans)
  The handwash facility identified above is to be used for washing hands only

January 29, 2008 (Routine)

• 0830 - Critical The ready-to-eat (RTE) commercially processed previously heated corn in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 0830 - Critical The prepared ready-to-eat (RTE) spaghetti 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.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the 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.
• 3340 - Critical Containers of chemicals not stored separately from insecticides or rodenticides. (can of Raid stored with cleaning chemicals)
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

July 18, 2007 (Routine)

December 20, 2006 (Routine)

• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory.
  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.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory.
  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

June 22, 2006 (Routine)

• 3170 - Ceiling tile in kitchen is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

March 22, 2006 (Routine)

• 0620 - Repeat Food stored under sewer lines. (stock water container)
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 0790 - Raw beef thawing at room temperature.
  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
• 0830 - Critical The prepared ready-to-eat (RTE) foods 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.
• 1320 - Repeat There was no temperature measuring device located in the reach-in in the kitchen and the infant room.
  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.
• 2310 B - The handwash station in the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only

September 12, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils, in thr freezer.
  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.
• 0820 - Critical Milk cold holding at improper temperatures. in the infant room.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1320 - The temperature measuring device located in the reach-in refrigerator is not working.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 1450 - Refrigerator in the infant room is reading 50 degrees.
  Provide refrigeration that hold food at 41 degrees or less. Improper food storage temperatures are a major contributing factor to foodborne illness.

March 24, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Repeat Employee's drinks stored in freezer where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0620 - Corrected During Inspection Repeat Food stored under sewer lines, vinegar, baking soda and water.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 3030 - No disposable towels were provided at the hand washing lavatory at the hand sink.
  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

March 24, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Repeat Employee's drinks stored in freezer where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0620 - Corrected During Inspection Repeat Food stored under sewer lines, vinegar, baking soda and water.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 3030 - No disposable towels were provided at the hand washing lavatory at the hand sink.
  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

December 01, 2004 (Routine)

• 0620 - Food stored under sewer lines, water bottles. CORRECTED
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 0220 - Critical Personal foods are stored in the reach-in where they may contaminate food, clean equipment, utensils or other items needing protection. CORRECTED
  Provide a designated area where employees may store personal food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 1010 - Sponges are being used to wipe down food contact surface.
  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.
• 2000 - Repeat Clean dishes were observed stored unprotected.
  Store clean dishes in the original protective package to protect from contamination until used.

December 01, 2004 (Routine)

• 0620 - Food stored under sewer lines, water bottles. CORRECTED
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 0220 - Critical Personal foods are stored in the reach-in where they may contaminate food, clean equipment, utensils or other items needing protection. CORRECTED
  Provide a designated area where employees may store personal food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 1010 - Sponges are being used to wipe down food contact surface.
  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.
• 2000 - Repeat Clean dishes were observed stored unprotected.
  Store clean dishes in the original protective package to protect from contamination until used.

August 23, 2004 (Routine)

• 2190 - Water from the handwashing sinks at children's toilet rooms were measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 3080 - Repeat Less than 20 foot candles of light was noted in the 3 year old toilet room. Light out.
  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
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2890 - Repeat Light bulb in reach-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2920 - Repeat Employee toilet room is not provided with a self-closing door
  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.
• 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.

August 23, 2004 (Routine)

• 2190 - Water from the handwashing sinks at children's toilet rooms were measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 3080 - Repeat Less than 20 foot candles of light was noted in the 3 year old toilet room. Light out.
  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
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2890 - Repeat Light bulb in reach-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2920 - Repeat Employee toilet room is not provided with a self-closing door
  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.
• 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.

May 25, 2004 (Routine)

• 3330 - Critical Working containers of soap are not properly labeled. Corrected.
  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.
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Raw chicken above ready-to-eat) Corrected.
  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.
• 2890 - Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

May 25, 2004 (Routine)

• 3330 - Critical Working containers of soap are not properly labeled. Corrected.
  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.
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Raw chicken above ready-to-eat) Corrected.
  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.
• 2890 - Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

March 08, 2004 (Routine)

• 0220 - Critical Employee 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.
• 3340 - Critical Containers of chemicals not stored separately from insecticides or rodenticides. Corrected.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3080 - Less than 20 foot candles of light was noted in the toilet room. Light burned out. Corrected.
  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
• 3250 - Toilet room doors are being kept open. Corrected.
  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.
• 2920 - Toilet room door is not provided with a self-closing door
  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.

March 08, 2004 (Routine)

• 0220 - Critical Employee 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.
• 3340 - Critical Containers of chemicals not stored separately from insecticides or rodenticides. Corrected.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3080 - Less than 20 foot candles of light was noted in the toilet room. Light burned out. Corrected.
  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
• 3250 - Toilet room doors are being kept open. Corrected.
  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.
• 2920 - Toilet room door is not provided with a self-closing door
  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.

December 15, 2003 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory in one toilet room. 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
• 1800 - The nonfood contact surface of the interior of kitchen cabinets had 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.
• 1470 - No drainboards/utensil racks/storage tables located to accommodate all soiled and cleaned items.
  Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
• 2310 - Critical The handwashing facility located kitchen has soiled utensils and equipment in it, preventing access by employees for easy handwashing. Corrected.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 0240 - Employees observed working in the food service area without proper hair restraints. Corrected.
  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.

December 15, 2003 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory in one toilet room. 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
• 1800 - The nonfood contact surface of the interior of kitchen cabinets had 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.
• 1470 - No drainboards/utensil racks/storage tables located to accommodate all soiled and cleaned items.
  Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
• 2310 - Critical The handwashing facility located kitchen has soiled utensils and equipment in it, preventing access by employees for easy handwashing. Corrected.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 0240 - Employees observed working in the food service area without proper hair restraints. Corrected.
  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.

September 10, 2003 (Routine)

• 0480 - Unlabeled food containers. Corrected.
  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.
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Corrected.
  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.
• 3470 - Critical Refrigerated medicines for employees or children are not being stored in leakproof container. Corrected.
  Store refrigerated medicines for employees or children in a covered leakproof container
• 3380 - Critical Chlorine bleach is scented being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Operator agrees to purchase unscented bleach this afternoon.
  Utilize only chemical sanitizers that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

September 10, 2003 (Routine)

• 0480 - Unlabeled food containers. Corrected.
  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.
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Corrected.
  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.
• 3470 - Critical Refrigerated medicines for employees or children are not being stored in leakproof container. Corrected.
  Store refrigerated medicines for employees or children in a covered leakproof container
• 3380 - Critical Chlorine bleach is scented being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Operator agrees to purchase unscented bleach this afternoon.
  Utilize only chemical sanitizers that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

May 28, 2003 (Routine)

May 28, 2003 (Routine)

March 10, 2003 (Routine)

• 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.Corrected.
• 3030 - Repeat No disposable towels were provided a the hand washing lavatory in 2 toilet rooms.
  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 Corrected.
• 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.
• 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
  Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.

March 10, 2003 (Routine)

• 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.Corrected.
• 3030 - Repeat No disposable towels were provided a the hand washing lavatory in 2 toilet rooms.
  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 Corrected.
• 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.
• 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
  Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.