| 2-401.11 / EATING, DRINKING, OR USING TOBACCO Core Item Corrected During Inspection Employee personal beverage(s) observed on cookline food prep table and bove 3 compartment sink while ware washing. Employee(s) may only drink from a "closed" beverage container in a "designated area" that will prevent the contamination of food, equipment, utensils and other food related supplies. Set up designated areas for personal beverage storage. Correct By: 20-Oct-2020  |
| 3-301.11 (B) / PREVENTING CONTAMINATION FROM HANDS- NO BARE HAND CONTACT WITH RTE FOOD Priority Item Corrected During Inspection Food employee(s) using bare hands to slice and dice tomatoes and hand scope into bowl Ensure that food employee avoid bare hand contact with exposed ready-to-eat (RTE) foods. Use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. Correct By: 20-Oct-2020 |
| 4-904.11 (A-C) / KITCHENWARE AND TABLEWARE Core Item In two kitchen locations observed clean spoos stored with mouth parts facing up in containers. on in the servie area and one in the kitchen line Store single-service tableware (i.e. knives, forks and spoons) with the handles displayed up or in the same direction to prevent contamination of the lip contact surfaces. Correct By: 20-Oct-2020 |