| 2-301.15 / WHERE TO WASH Priority Foundation Item Corrected During Inspection Food employee observed washing hands at the 3 comp sink. Food employees may only wash their hands at a designated hand sink. No hand washing is allowed at a prep sink, warewashing sink or mop sink. Had operator rewash at hand sink. Correct By: 18-Oct-2021  |
| 3-304.14 (A-F) / WIPING CLOTHS, USE LIMITATION Core Item Corrected During Inspection Wiping cloths stored in a sanitizer solution at 0.00 ppm chloroine. Maintain the sanitizer solution strength at 50-200ppm. Correct By: 18-Oct-2021 |
| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item All foods in grill line prep being cold held at 46-49°F. In salsa bar observed some salsa flavors not in contact with ice or water and observed at 46F Maintain time/temperature control for safety foods (TCS) at 41°F or less. Set up ice baths so that all food containers are in contact with ice and water approximately 1/3 up the sides. Have prep unit repaired Correct By: 18-Oct-2021 |
| 6-301.12 (A-D) / HAND DRYING PROVISION Priority Foundation Item Corrected During Inspection No paper towels at 3 comp sink.. Provide and maintain paper towels at all handwashing sinks to facilitate proper handwashing. Correct By: 18-Oct-2021 |