Observations & Corrective Actions

2-401.11 VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically: MULTIPLE OPEN DRINK CUPS AND PARTIALLY EATEN BAKED GOODS IN KITCHEN
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas. FOOD AND DRINK REMOVED

2-301.15 VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically: OBSERVED EMPLOYEE WASH HAND IN PREP SINK WITHOUT SOAP AND DRY HANDS ON CLOTHING
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. DISCUSSED WITH PIC

6-301.11 VIOLATION OF SECTION 6-301.11 *PRIORITY FOUNDATION* Soap is not provided at a handwashing sink, specifically: NO SOAP AVAILABLE AT RESTROOM HANDSINK
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder or bar soap. TO BE RESTOCKED

6-301.12 VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically: NO PAPER TOWELS AVAILABE IN MEN'S RESTROOM. KITCHEN HANDSINK HAS PAPER TOWEL ROLL ON COUNTER WHICH REQUIRES A TOWEL DISPENSER
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing sink or group of adjacent handwashing sinks shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device. PAPER TOWELS RECENTLY DELIVERED, TO BE RESTOCKED

3-501.16 VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: COOKED ONIONS, PEPPERS AT SALAD BAR ARE 100F COOKED VEGETABLES IN 2ND WALKIN AT 55F COOKED CHICKEN OF COOKLINE COUNTER AT 70F
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. TIME MARKS MAY ALSO BE USED. FOODS MAY BE HELD OUT OF TEMPERATURE CONTROL IF USED/THORWN OUT AFTER 4 HRS.