| 3-307.11 / OTHER SOURCES OF CONTAMINATION Core Item Corrected During Inspection Individual plates of salads observed stacked on top of edges of other plates in the salad reach-in cooler. Change methods or procedures to protect foods from contamination. Provide barrier between layers or store in a single layer. ACTION TAKEN: Owner placed plastic wrap between layers.  |
| 5-202.12 (A) / HANDWASHING SINK, INSTALLATION Priority Foundation Item The handsink located in waitress area does not provide hot water; leak on hot water side. Provide a water temperature of at least 38°C (100°F) through a mixing valve or combination faucet. Correct By: 3-Sep-2014. |
| Comments |
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| This facility is clean and organized. All hot and cold holding temperatures were in the safety zone during the inspection. Proper glove use and food handling techniques observed. |