K34: Warewash facilities: installed/maintained; test stripsTest aper and thermal indicator are lacking [CA] Provide required testing material and check levels of daily
K05: Hands clean, properly washed; gloves used properlyWaitress empties dirty dishes in the sink and left for serving more food w and just rinsed hands. Must wash hands properly after handling dirty dishes - Corrected
K08: Time as a public health control; procedures & recordsTPHC is used for noodles on the service line and no time markers posted [CA] When TPHC post beginning and end time for keep potentially hazardous foods out of temperature - Corrected