PASS 11 violations
FOOD STAFF DRINKING AT COOKING LINE AND DID NOT WASH HANDS AFTERWARDS
NO HOT WATER AT HAND SINK AT COOKS LINE COS
SAUSAGE AT COOK LINE OBSERVED AT 83 F . HOT FOOD MUST BE HELD AT 135 F
REPLACE WORN CUTTING BOARDS AT COKING LINE
STORE PERSONAL ITEMS PURSE JACKETS IN A DESIGNATED LOCATION
PROVIDE CHEMICAL TEST STRIPS /CHLORINE DISH MACHINE
ADJUST DOOR TO THE ICE MACHINE AT BAR TO ALLOW THE DOOR TO CLOSE PROPERLY
LARGE BULK CONTAINER AT DRY STORAGE NOT LABELED
CLEAN AND SANITIZE NON FOOD CONTACT SURFACES
DISH MACHINE AT THE BACK AREA OBSERVED AT 0PPM ADJUST CHLORINE LEVEL TO 50-100PPM
ALL FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY. STATE APPROVED PROGRAM