A kitchen employee was observed donning gloves without first washing their hands. Soup that was stored on the preparation table counter top was 123°F. Chopped lettuce stored in the sandwich line cold top refrigerators was 47°F. Sliced tomatoes stored in the sandwich line small cold top refrigerator were 52°F. Cream cheese packets stored in the sandwich line large refrigerator were 52°F. The mop sink was not supplied with hot water. Containers of butane were stored next to sauce mixes on the shelf located across from the freezer in the dry storage area. A bag of rice was stored on the floor in the dry storage area. Non commercial grade rice cookers, a toaster oven and hot plates were present in the facility. The sanitizer in the sanitizer bucket was below 50ppm chlorine residual. The scoop handle of the scoop stored in the rice cooker located next to the toaster oven was stored touching the product. The light located above the sandwich cold top refrigerators was uncovered.
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