Bare hand contact with ready to eat foods Observed lettuce being cut with bare-hand contact. Corrected at time of inspection.
Roasts held at a temperature of 130°F or above Diced tomatoes in front make table holding > 41*. Tomatoes moved underneath. Corrected at time of inspection.
Air drying of equipment and utensils Observed food containers nested wet.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observed raw shell eggs stored above ready-to-eat products in walk-in cooler. Corrected at time of inspection.
Eating, drinking, or using tobacco Open beverage containers in unapproved area. Corrected at time of inspection.
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