K05: Hands clean, properly washed; gloves used properlyEmployee washed hands with cold water [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
K06: Adequate handwash facilities supplied, accessibleCritical1. No paper towel in the employee restroom dispenser [CA] Keep all dispensers supplied - Corrected
2. Equipment and boxes stored in front of the employee restroom hand sink [CA] Make hand sink accessible
K01: Demonstration of knowledge; food safety certificationFood handler cards are not on file [CA] Keep all required certificates available for review during inspection
K38: Adequate ventilation/lighting; designated areas, useHood filters show heavy grease buildup [CA] Clean the filters