| 2-301.12 / CLEANING PROCEDURE Priority Item Corrected During Inspection Food employee observed improperly drying hands on their pants. See (5) below. Food employees shall be trained in proper handwashing techniques. Action Taken: Employees were instructed to dry their hands with the hand drying devices provided.  |
| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item A stainless steel pitcher was used to dispense ice from the ice machine. In-use utensils improperly stored between use. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. |
| 4-501.12 / CUTTING SURFACES Core Item The green cutting board located in the kitchen under the prep table is grooved an discolored.. Resurfaced or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 23-Sep-2013 |
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| Todays inspection was an operational routine inspection. If you have any questions regarding this report, please contact your area sanitarian at 257-3603. The violations cited were discussed with the person in charge. Correct the violations as noted in this report. Notes: Date Marking is in place, All food temperatures were found in compliance; He core violations cited on the previous routine inspection have been corrected as required |