- Basic - Cleaned and sanitized equipment or utensils not properly stored. Silverware by beverage station **Corrected On-Site**
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.Prep area **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.Line Cook
- Basic - Food stored on floor.Prep area- Oil,Cans/Freezer-Case of food **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in front RIC **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.Wiping cloth bucket on top of clean pans on cook line. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Line Cook
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.RIC-cheese50F, Pasta61F *Corrective action taken. Food moved to freezer to drop temp.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Steam Table-pasta 115F
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Over 3 Compartment Sink
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
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