Priority: No handwashing sink in kitchen (a hand sink separate from the 3-bay sink should be easily accessible to food prep staff).

Core: Food products stored on floor (COS) and no hot water in kitchens or bathrooms (facilities should have hot running water >100 degrees for sanitation and handwashing practices).

Violations annotated (COS) means the issue was “Corrected on Site” before the health inspection was completed.