| 2-103.11 / PERSON IN CHARGE - DUTIES could not produce copy of food handlers card when asked during inspection person in charge must possess copies of food handlers cards for viewing by inspector when conducting inspection  |
| 3-301.11 / PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT Critical Repeat Corrected During Inspection Employee observed handling chicken with bare hands. Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready to eats foods. |
| 3-305.11 / FOOD STORAGE Repeat food being stored on three bowl sink store food items in coolers and freezers properly to reduce risk of contamination and bacteria growth |
| 3-305.11 / FOOD STORAGE food items not being covered when placed in coolers and freezers cover all food items being stored in coolers and freezers to prevent contamination from outside sources |
| 3-501.13 / THAWING frozen chicken is being improperly thawed by being set out on table at room temperature. Adjust procedures or methods to properly thaw foods by storing on coolers to thaw, placing under cool running water, or as part of the cooking process. |
| 3-602.11 / PROPERLY LABELED PACKAGE IN FOOD ESTABLISHMENT - UNPACKAGED, BULK Repeat no labels with name of food items, date of creation, or expiration date label all foods with product name, date that it was made, and date when it will be disposed of |
| 4-602.11 (B) / FOOD-CONTACT SURFACES AND UTENSILS-CLEANING FREQUENCY Critical Corrected During Inspection utensils and equipment used for working with potentially hazardous foods is not being cleaned throughly in between uses clean and sanitize utensils and equipment whenever switching between tasks or working with different types of food items. |
| 6-501.16 / DRYING MOPS Repeat Mops stored in mop bucket instead of being hung up to air dry. Store mops to allow them to air dry without soiling walls, equipment and supplies. |