All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination. (Result: Corrected During Inspection)

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food. (Result: Corrected During Inspection)

An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment. (Result: Not in Compliance)