| 3717-1-02.2 (C ) Critical Food employee(s) did not wash hands when required. Observed employees not washing hands when returning to work after leaving facility on breaks. ensure all staff properly wash hands when entering the building and beginning job tasks.  |
| 3717-1-05.1(C)(1) Repeat Handwashing sink water below 100°F. Sink near triple bowel sink in meat prep room, sink near rear food prep sink and sink in steak grill all without required hot water for hand washing. Sink must provide water at required temperature for proper handwashing. Make repairs to meet code requirements. |
| 3717-1-06.4(B) Facility not maintained clean. Observed excessive residue build up on rear side of walk in cooler compressors, harder to reach areas of kitchen under tables and coving as well as in rear food storage area. Kitchen needs additional cleaning of floors and walls at a frequency that will preclude the accumulation of residue and debris accumulation. |