| 136 |
Eating, drinking, or using tobacco |
critical |
1. Observed food worker eating in kitchen
2. Open can of Diet Coke found on prep surface |
| 128 |
Hand cleaning and drying procedure |
critical |
Observed food worker washing hands in 3-bay sink without soap. |
| 129 |
When to wash hands |
critical |
Observed food worker re-enter kitchen, then immediately begin food preparation without washing hands. |
| 130 |
Where to wash hands |
noncritical |
Observed employee wash hands in 3-bay sink. |
| 342 |
Hand washing facility; water temperature and flow |
noncritical |
Hand sink at 73.9 deg F at beginning of inspection. Employee turned hot water on. Water restored to 100 deg F. within 15 minutes. |
| 344 |
Hand washing facility; location |
critical |
Hand sink in kitchen had various items stored inside, blocking use of sink. |
| 345 |
Hand washing facility; maintenance |
critical |
Hand sink in kitchen is soiled. |
| 346 |
Availability of hand washing cleanser |
noncritical |
No soap at kitchen hand sink at beginning of inspection. Employee provided hand soap. |
| 347 |
Hand drying provisions |
noncritical |
No paper towels provided at kitchen hand sink. |
| 144 |
Packaging integrity |
critical |
Can of grilled eggplant on top shelf severely dented along rim. |
| 173 |
Packaged and unpackaged food; separation, packaging, and segregation |
critical |
Raw chicken and ground beef stored above sauces. |
| 294 |
Manual or machine warewash; chemical sanitization; temperature, pH, concentration, hardness |
critical |
No in-place sanitizer present in kitchen. |
| 441 |
Conditions of poisonous or toxic materials use |
critical |
1. "Hot Shot" pest control spray labelled "for residential use only" found in establishment.
2. Fly strip placed above 3-bay sink. |
| 324 |
Plumbing system maintained in good repair (critical) |
critical |
Significant leak in kitchen hand sink |
| 415 |
Controlling pests |
critical |
Significant number of small flies in back storage area. |