PASS 8 violations
STAFF MUST WASH HANDS AFTER EVERY CONTAMINATION
DETAIL CLEAN ALL THE SHELVES/ SIGHT AND TOUCH
TIME STAMPS REQUIRED FOR RTE / COOKED FOODS STORED OUT OF TEMP
LABEL ALL FOOD SQUEEZE BOTTLES WITH COMMON NAME
DUMP SINK OBSERVED AS A HAND SINK BAR #2 ALL HAND SINKS MUST BE STOCKED WITH SOAP/ PAPER TOWELS
OBSERVED IN SERVICE UTENSILS INSIDE OF BINS / BULK
CLEAN THE EXTERIOR OF ALL FOOD EQUIPMENT (KITCHEN AREA)
CHECK REACH IN COOLER/REACH IN COOLERS AT COOK LINE - RUNNING HIGH