||Clean Freq, Nonfood-Contact Su
||Nonfood contact surface(s)
||wait station storage cabinet
||With accumulation of debris
||The storage cabinet was cleaned at the time of inspection
||Containers Identified with Com
||The container was labeled at the time of inspection.
||Using a Handwashing Sink
||three compartment sink handsink
||Not easily accessible Items stored In
||Every sink must be accessible at all times. Frequent hand washing is critical in preventing the spread of harmful bacteria to food, work surfaces and utensils.
||prep area storage shelves
||Exposed to dust, splash, or other contaminates
||I observed an excessive amount of "to go" containers stored uncovered, single service items must be stored covered to protect them from contamination. As discussed, limit the amount of these items to no more than one days use.