| 2-301.12 / CLEANING PROCEDURE Critical Corrected During Inspection Food employee observed improperly washing hands by touching paper towel dispensor after washing. Food employees shall be trained in proper handwashing techniques.  |
| 3-301.11 / PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT Critical Employee observed handling raw chicken with bare hands. Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready to eats foods. |
| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Repeat plastic cups being used for scooping rice without handles instead of scoops with handles use proper scoops or cups made of smooth cleanable material with handles |
| 3-305.11 / FOOD STORAGE food items being stored at or around sinks store foods either on food safe surfaces for 4 hours or covered in coolers or freezers |
| 3-602.11 / PROPERLY LABELED PACKAGE IN FOOD ESTABLISHMENT - UNPACKAGED, BULK no labeling on food in coolers and freezers telling the names of foods, creation and storage date, and expiration date provide labels for identification of product name, creation and storage date, and expiration date |
| 6-501.16 / DRYING MOPS 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. |