3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands when required.Observed food employee not washing hands and changing gloves in between different working stations.All food employee(s) shall wash hands properly in between different work stations to prevent cross contamination.

3717-1-04.5(B)(1) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces not cleaned at required frequency.Observed build up of dirt and debris underneath coffee machine dispenser by the cashier's station. Ensure to clean underneath coffee machine more frequently to prevent heavy build up and cross contamination.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature.Observed cut lettuce at 47F inside prep top cooler.