KUKGA TOPOKKI

14A: .04(4)(k)Observed cup without handle used as scoop stored directly in food. // 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: PIC removed the cup and replaced with scoop with handle. //

14C: .05(10)(e)1&3Observed several boxes of single use utensils stored directly on the floor throughout the facility.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Person-in-charge (PIC) moved all single use items to shelving at least 6 inches off of the floor. //

17D: .07(4)(b)Observed several employee phones and ear buds stored over food storage and prep areas. // Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC moved all employee items to designated employee areas. //

17D: .07(4)(b)Employee drinks stored over consumer products in reach-in cold-hold unit. Items relocated. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)