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1-2A: .03(2)(a)-(l), (n)Children of employee eating in kitchen. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination. Corrective Actions: Children moved to dining area.

2-2B: .03(5)(j)1&2Employee bottle drink on shelf above catering food. Employee tumbler stored on prep table next to food. 4th consecutive violation on routine inspection. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks moved to a designated area. Eating ceased.

2-2E: .03(6)Facility did not have sanitizer listed on vomit/diarrhea clean up procedure. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Facility has Sink & Surface sanitizer, which is effective against Norovirus. New procedures established during inspection.

14A: .04(4)(k)Observed several cups being used as scoops in dry food containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Cups removed.

15B: .05(6)(d),(e)Dish machine at bar in not installed correctly to reach 180F rinse temperature. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (C)

17D: .07(3)(h)Employee phones in container stored on prep table. Employee bookbag stored on top of box of food. Employee headphones stored on top of box of food. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Employee items moved.

2-2B: .03(5)(j)1&2Opened employee water bottle on prep table next to food. Employee Powerade and employee tumbler stored on prep table. Water bottle stored above food in kitchen. Employee drink stored on prep prep table next to food. 3RD CONSECUTIVE VIOLATION ON ROUTINE INSPECTION Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks moved to designated area.

4-2B: .05(7)(a)1Several dishes stored as clean observed with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes recleaned and sanitized.

10D: .04(4)(d)Several seasonings like cinnamon, and BBQ rub in storage containers without names. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Containers labeled.

14B: .05(10)(e) 1,2,4Bowls and other utensils stacked together wet. 2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Utensils separated to allow air-drying.

18: .07(2)(m)Back door not self-closing. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)