| 2-301.12 / CLEANING PROCEDURE Critical Corrected During Inspection Employee not properly washing hands @ front line  |
| 3-302.11 / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Critical Corrected During Inspection Splash guard not provided @ handsink next to prep table (bread) corrected |
| 3-403.11 / PROPER REHEATING PROCEDURES FOR HOT HOLDING Critical Corrected During Inspection Mashed potatoes not properly reheated to 165 degrees |
| 3-501.16 (Cold) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Critical Corrected During Inspection Mashed potatoes not held @ 135 degrees or above @ front line |
| 4-203.11 / TEMPERATURE MEASURING DEVICES, FOOD - ACCURACY Corrected During Inspection Thermometer broken in front salad prep |
| 4-203.11 / TEMPERATURE MEASURING DEVICES, FOOD - ACCURACY Corrected During Inspection Thermometer could not be located in right reach in |
| 4-601.11 / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Critical Corrected During Inspection Slicer not thoroughly cleaned sanitized |
| 4-601.11 / EQUIPMENT, NONFOOD CONTACT SURFACES, AND UTENSILS Critical Corrected During Inspection Front line cutting boards not clean, must not use utility sink for cleaning of boards. Clean in approved warewashing area only. |
| 4-601.11 / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Critical Corrected During Inspection Temp probe not properly sanitized before probing mashed potatoes |
| 6-501.11 / PHYSICAL FACILITIES - GOOD REPAIR Door in poor repair (handle) @ front line |
| 6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Floor under front line equipment not clean |
| 6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Hand sink @ front line not clean |
| 6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Detail cleaing needed throughout front line area |