II |
| III Corrected During Inspection Observed food employee touching ready-to-eat food with bare hands. To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. |
| III Corrected During Inspection Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. |
| III Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device. |
| V - P The operation maintained written documentation of parasite destruction for applicable fish products. |
| VI - P Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |
| VII Equipment food-contact surfaces and utensils were not being sanitized (slicer, coolers, and ice machine. Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness. |