| 3717-1-05.1(C)(1) Repeat Handwashing sink water below 100°F. 3 Hand sinks in the kitchen do not have hot water. Manager stated that repairs will be made in near future. Ensure all hand sinks have hot water at all times to avoid possible contamination.  |
| 3717-1-05.1(O)(2) Critical Handwashing sink is being used for purposes other than handwashing. Observed a lettuce cutter inside handsink. Ensure handsinks are only being used for handwashing at all times. |
| 3717-1-04.5(A)(1) Critical Equipment food-contact surfaces or utensils are unclean. Observed blue ice scoop with food debris dried to it. Ensure ice scoops remain clean at all times. |
| 3717-1-03.2(M) Improper storage of wiping cloths. Observed in use towels not being stored in sanitizer solution in-between uses. Ensure all towels that are in use for the shift are stored in sanitizer solution in between uses. |
| 3717-1-03.2(G) Raw fruit and/or vegetables not washed or washed improperly. Observed used lettuce slicer with legs sitting on top of clean cut lettuce. Ensure staff are not setting dirty equipment on top of clean produce. |
| 3717-1-04.8(E)(1) Observed clean utensils in dish area stored in a bus tub with water and debris at bottom of tub. Store utensils in a clean pan or standing upright with service side up to avoid possible contamination. |
| 3717-1-04.5(D) Unclean nonfood-contact surfaces. Observed salad bowl storage rack on wheels with dirty water and food debris in bottom of rack. PIC stated that the bottom bowls stay in place at all times so the clean bowls do not get soiled from the dirty rack. Ensure the bowl storage rack is cleaned on a daily basis to avoid potential contamination. |