8: 5-205.11.(A): N: Handwash facility not accessible. INSPECTOR NOTES: KEEP BOTH HANDWASH SINKS CLEAR OF UTENSILS ( BOTH SINKS HAD A UTENSIL IN IT.)cos
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: KEEP COLD FOOD ( FRIED PORK) IN REFRIGERATED UNIT UNTIL READY FOR USE AND RETURN TO UNIT AFTER EACH USE.
41: 3-304.12: N: Improper between-use storage of utensils.. INSPECTOR NOTES: REPLACE ALL SCOOPS IN RESTAURANT WITH SCOOPS THAT HAVE A HANDLE AND KEEP SCOOP HANDLES OUT OF FOOD PRODUCTS.
45: 4-101.111: N: Non-food contact surfaces of equipment improperly constructed. INSPECTOR NOTES: REMOVE CARDBOARD FROM UNDER GRILL AND 2 BURNER STOVE UNIT
47: 4-602.13: N: Non-food contact surfaces are not clean. INSPECTOR NOTES: CLEAN SIDES AND BACK OF GRILL AND DEED FRY UNITS.
49: 6-306.10: N: Service sink not readily available. INSPECTOR NOTES: CLEAR OUT SERVICE SINK IN FACILITY , STOP DUMPING MOP WATER OUTSIDE BACK OF FACILITY.
51: 6-501.19: N: Toilet room door is not closed. INSPECTOR NOTES: REPAIR DOOR CLOSER SO RESTROOM DOOR WILL SHUT ( MUST SELF CLOSE).
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