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Inspection item: Inspection item 2-2D

Code .06(2)(o)

Observed hand sink in back kitchen area blocked by bucket. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Bucket was moved.

Inspection item: Inspection item 2-2E

Code .03(6)

Facility does not have written procedures for cleaning up vomit/diarrhea. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

Inspection item: Inspection item 11D

Code .05(3)(g)

Facility does not have probe thermometer for food items. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)

Inspection item: Inspection item 12C

Code .04(4)(m)

Observed wiping cloths being stored on prep counters in front prep area, and more wiping cloths being stored in sanitizer bucket on floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were moved to sanitizer bucket and bucket was moved from floor.

Inspection item: Inspection item 14C

Code .05(10)(e)1

&3Observed multiple containers of single-use lids and cups stored on floor in back kitchen area. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Items were removed from floor.

Inspection item: Inspection item 15B

Code .05(3)(h),(i)

Facility does not have test strips for chlorine sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)