EQUIPMENT–GOOD REPAIR AND PROPER ADJUSTMENT.: EQUIPMENT AND/OR COMPONENTS WERE NOT MAINTAINED IN GOOD WORKING ORDER.
PHYSICAL FACILITIES: NUMBERS AND CAPACITIES. HANDWASHING FACILITIES – HAND DRYING PROVISION: EACH HANDWASHING SINK DID NOT PROVIDE INDIVIDUAL, DISPOSABLE TOWELS; A CONTINUOUS TOWEL SYSTEM THAT SUPPLIES THE USER WITH A CLEAN TOWEL; OR A HEATED-AIR HAND DRY
PREVENTING CROSS-CONTAMINATION DURING STORAGE, PREPARATION, HANDLING AND DISPLAY: READY-TO-EAT FOOD WAS NOT PROTECTED FROM CROSS-CONTAMINATION BY SEPARATION FROM RAW ANIMAL FOOD.
TCS FOODS, 41˚F COLD HOLDING : TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD TEMPERATURES ABOVE 41° F (5˚C).
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PREVENTING CONTAMINATION FROM HANDS-BARE HAND CONTACT RTE FOOD: FOOD EMPLOYEE WAS TOUCHING READY-TO-EAT FOOD WITH BARE HANDS.
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