3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands when required. Observed employee use register to check out a customer and then continue to make food without washing their hands and change their gloves. During change of tasks were hands can be contaminated, employees must wash their hands.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Repeat Corrected During Inspection Chlorine sanitizing solution in spray bottle tested below 10 ppm. Sanitizer was remade and then tested at 100 ppm.

3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Food contact surfaces not easily cleanable. Observed cutting board on prep cooler no longer easily cleanable.