| 199 |
Thawing |
Potentially hazardous food(s) thawing improperly. |
Non-Critical |
MILK SHAKE BASE MIX THAWING IN 2-BAY SINK WITHOUT RUNNING WATER. CORRECTED ON SITE. |
| 218 |
Equipment repair |
Equipment in need of repair. |
Non-Critical |
HANDLE OF ICE SCOOP BROKEN. REPLACE. |
| 273 |
Three bay wash temperature |
Wash solution temperature of manual warewashing sink is less than 110 degrees F. |
Non-Critical |
THREE BAY SINK REACHED A MAXIMUM OF 81 DEG F. |
| 302 |
Improper rinsing of utensil(s) and equipment |
Washed utensil(s) and/or equipment not properly rinsed. |
Non-Critical |
OBSERVED EMPLOYEE NOT USING RINSE STEP. CORRECTED ON SITE. |
| 324 |
Plumbing system/ repair (Non-Critical) |
Plumbing system(s) not maintained in good repair. |
Non-Critical |
1. LEAK FROM HOT WATER HANDLE ON EMPLOYEE RESTROOM HAND SINK.2. LEAK FROM FAUCET OF 2-BAY PREP SINK. |
| 324 |
Plumbing system/ repair (Non-Critical) |
Plumbing system(s) not maintained in good repair. |
Non-Critical |
1. LEAK FROM HOT WATER HANDLE ON EMPLOYEE RESTROOM HAND SINK.2. LEAK FROM FAUCET OF 2-BAY PREP SINK. |
| 342 (a) |
Hand sink temperature |
Hand washing facility water temperature below 100 degrees F. |
Non-Critical |
ALL HAND SINKS REACHED A MAXIMUM OF 81-92 DEG F. |
| 128 |
Improper hand washing |
Employee using improper hand washing procedures. |
Critical |
HAND SINKS REACHED A MAXIMUM OF 81-92 DEG F. |
| 136 |
Eating, drinking, smoking |
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). |
Critical |
ONE UNCOVERED EMPLOYEE DRINK IN BACK AREA. CORRECTED ON SITE. |