Definition of critical and non critical violations

4-203.11 / TEMPERATURE MEASURING DEVICES, FOOD - ACCURACY Repeat Thermometer used in food establishment (rolling station) is not accurate to +/- 2°F Calibrate or replace thermometer.

6-301.14 / HANDWASHING SIGNAGE Repeat No handwashing signage is provided at employee handwash sink. Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

The following violation(s) have been corrected since the last inspection.
2-301.12/CLEANING PROCEDURE Food employee observed improperly washing hands by not washing hands for at least 20 seconds and not using a paper towel (none available) to turn of the faucet. Food employees shall be trained in proper handwashing techniques.
2-402.11/HAIR RESTRAINTS Employee noted working in food preparation/cooking area without a beard restraint. Provide employees working in the food prep/cooking areas with an effective hair restraint (hat, hair net, beard restraint, etc.).
4-602.11(E)/UTENSILS AND EQUIPMENT CONTACTING NON-POTENTIALLY HAZARDOUS FOODS Ice machine is not clean/mold. Clean and sanitize ice machine at a frequency to maintain it clean.
5-203.11/HANDWASHING FACILITIES - NUMBERS AND CAPACITIES Handwashing sink in the raw bar area is not provided with cold water and the water to too hot for employees to properly wash their hands (128F), handwashing sink in the pizza prep area has no hot water provided for employees to properly remove food/oils from their hands to properly wash their hands and also has no paper towels available. Provide hot and cold water/paper towels on a dispenser at all handwashing sinks to allow employees to properly wash their hands.
5-205.15(B)/PLUMBING SYSTEM MAINTAINED IN GOOD REPAIR Plumbing system to front handwashing sinks is not providing hot and/or cold water. Repair plumbing to provide both hot and cold water to handwashing sinks.

Comments
Manager on duty must ensure that employees know when, where and how to wash their hands. This includes the person washing the dishes. Clean sanitized wares must not be touched until hands are properly washed. Suggest facility write a handwashing policy.