| 129 |
When to wash hands |
critical |
No soap or paper towels at hand sinks in kitchen and at sushi bar. |
| 138 |
Effectiveness of hair restraint |
noncritical |
Food handlers were not wearing hair restraints. |
| 171 |
Preventing contamination from hands |
noncritical |
Plastic to-go bowls used for utensils in bulk food bins. |
| 187 |
Potentially hazardous food; hot and cold holding |
critical |
1. Sweet and sour chicken left out with no temperature control at 48.4 degrees F.
2. Soups in steam table holding at 95.7 - 103.4 degrees F |
| 296 |
Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (non-critical) |
noncritical |
All utensils and equipment is soiled. |
| 431 |
Physical structures; restrictions and frequency of cleaning |
noncritical |
Ventilation hoods, walls , floors and all shelving are soiled. |
| 439 |
Separation of poisonous or toxic materials |
critical |
GRACO pump lubricant stored next to food ingredients. |