| Violation Type | Violation Category | Violation Items | Violation Locations | Violation Problems | Violation Comments |
|---|---|---|---|---|---|
| Critical | Storage, Separation | N/A | N/A | N/A | Some chemical products found stored improperly in storage cabinets. Please store all chemicals below and away from any food, equipment, utensils, single-service items and clean linens. Critical corrected: at time of inspection relocated chemicals to bottom of kitchen cupboard below and away from any food, equipment, utensils, single-service items and clean linens |
| Normal | Good Repair and Calibration | N/A | N/A | N/A | One of the metal stem thermometers in kitchen not calibrated properly. Please calibrate and maintain in good repair |
| Normal | Handwashing Signage | N/A | N/A | N/A | Please provide signs in restrooms used by employees/volunteers notifying food employees to wash their hands before returning to work |
| Normal | Handwashing Sink, Installation | N/A | N/A | N/A | Inadequate water temperature at handwash sink (middle sink of 3-comp sink). A handwashing sink shall be equipped to provide water at a temperature of at least 100°F |
| Normal | Manual Warewashing, Wash Sol. | N/A | N/A | N/A | Inadequate water temperature at the faucet for manual warewashing operation (middle sink used for handwashing sink). The temperature of the wash solution in manual warewashing operation shall be maintained at not less than 110°F. Hot water temperature found at 82°F at beginning of inspection and at 91°F at the end of inspection |
