3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Improper washing of hands and arms. Observed many employees not using paper towel to turn off faucet at sink to avoid recontamination. Code states paper towel or some other clean surface must be used when turning off hand sink faucets to avoid recontamination of hands. Signage was added during inspection, train all employees on handwashing.

3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands when required. Observed employees going from handling raw chicken to handling cooked foods without washing hands. Employees changed gloves, code states hands are to be washed when changing tasks before putting on a new pair of gloves. TRain all employees on handwashing.

3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. Observed employee wipe nose with gloved hand twice without taking off gloves and washing hands. Employees must wash hands after touching their face. Employee washed hands.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Observed ready to eat foods being stored on shelf under grill that cooks raw meat. Raw meat is pulled from a cooler draw under grill, moved right over ready to eat food then placed on grill. Do not store ready to eat food underneath where you are cooking raw meat. Food was dicarded. Find a new spot to hold that food waiting to go out.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed several food containers stored as clean with food debris still inside. Make sure all food contact surfaces are cleaned so that there is no food debris left on clean dishes. Employees were working on removing dirty dishes during inspection.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration. At time of inspection, dishtank was not dispensing chlorine sanitizer while employees used it for dishes. Dishes were done in the 3 compartment sink until Ecolab came to fix tank during inspection. Make sure to test dishtank everyday to ensure chlorine is always reading at 50 to 100 ppm.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Observed cutting board stored as clean with food debris still present. Make sure all food contact surfaces are cleaned so that there is no food debris. Cutting board was removed for washing.

3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Improper use of time as a public health control (4 hours). Observed employees not discarding food after 4 hour time limit had expired. Also observed employees adding new food to old containers marked for time in lieu of temperature. Always get a new container, as added new food to the old container that has sat out of temp for four hours is just contaminating your new product. Time mark all product, always get new container of product. All food was discarded.

3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. Observed two bottles yellow chemical that were not labelled. All chemical bottles must be labelled with common working name. Bottles were labelled during inspection.

3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials. Observed chemical bottle being stored above ice bin at bar. Make sure chemicals are stored in a way that is not above any kind of food, food prep or food contact surface. Bottle was removed.

3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Food contact surfaces not easily cleanable. Observed cutting boards on food prep tables no longer smooth and easily cleanable. Replace or resurface cutting boards on prep table as often as neccessary.