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Gogi Korean Barbeque

450 Brentwood Way NW Calgary AB T2L 2M3 · Food - General

10 inspections

  1. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use/handwashing. Handwashing was done in between changing gloves. Gloves must be changed any time they become contaminated. Single-use gloves are for a single use and handwashing must before donning new gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bulk food containers were stored on the floor in the back preparation area. - Do not store foods on the floor. Store all foods at least 6 inches off of the floor at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing of glassware and some utensils occurring in a single compartment in the bar area in the front. - All re-usable utensils, glassware, dishware etc. must be washed, rinsed and sanitized in the mechanical dishwasher or in the 2-compartment dishwashing sink in the back. Cease all manual dishwashing in the front immediately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available. Quat sanitizer test strips were being used to test the chlorine in the mechanical dishwasher. - Purchase chlorine test strips for a daily verification of chlorine concentration in the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to the handwashing sink in the main cooking area was blocked by a large garbage can. - Ensure the handwashing sink is accessible at all times to facilitate handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Wall below the handwashing sink in the front is not finished properly. No long smooth, easy to clean. - Please finish. 2) Several ceiling tiles were missing in the main cooking and storage areas. - Please install ceiling tiles.
  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Several paper towel rolls left on various surfaces in the food handling areas. - Store paper towels in paper towel dispensers only to prevent contamination.
  3. Risk Management Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Re-current violation***Improper glove use was observed. Staff in the back food preparation area were not handwashing. Single-use gloves were being used without handwashing. This was evident by the dry handwashing basin in the front. - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Single-use gloves do not replace the requirement for handwashing. Wash hands prior to donning gloves and discard single-use gloves when taken off, torn or contaminated. Single-use gloves cannot be adequately washed or sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *** Recurrent Violation ***December 12, 2024: The internal temperature of perishable foods such as dumplings, deep fried chicken stored in the top section of the new preparation cooler at the deep fryer station were measured at 6.5- 7.5 C.July 19, 2024:A new preparation cooler has been purchased for the high-risk food items used in the deep-fryer station. The internal temperature of foods stored in the bottom were below 4C. The internal temperature of food items stored on the top such as dumplings and seaweed rolls were measured at approximately 11C. - Discarded. **** Requirements: **** High-risk foods under refrigeration must be stored at a temperature of 4C or less. Ensure the cooler can maintain a temperature 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **** Recurrent Violation ***1) Internal temperature of rice cakes in sauce stored on the grill were measured at 32 degrees Celsius. - Discarded. - High-risk foods under hot holding must be maintained at a temperature of 60 degrees Celsius or higher.2) Several bags of frozen raw chicken were left out in room temperature for at least more than 12 hours (since the day before according to food handlers). The internal temperature of chicken in some bags were measured between 13-15 degrees Celsius while others were measured below 4 degrees Celsius. - Discarded some chicken bags.- Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:. in the cooler ahead of time. under running cold water . during the cooking process. in the microwave if foods are being cooked or consumed immediately after
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **** Recurrent Violation ****December 12, 2024 at approximately 4:00 PM:While chlorine was detected at the required concentration at the dishwasher, the dishwasher must be serviced and permanently repaired by a professional.  December 12, 2024 at approximately 2:00 PM: No chlorine detected on several tries in the mechanical low temperature dishwasher. This dishwasher has had the same issue several times since the approval. - Permanently fix the dishwasher issue or replace. - A chlorine concentration of 100 ppm is required during the sanitation cycle of the dishwasher in order to achieve adequate sanitation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine concentration at the dishwasher is not being verified.- The concentration of chlorine must be verified daily using chlorine test strips.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There were two new pieces of equipment installed and in use along a cookline without Alberta Health Services or City of Calgary Safety Codes approvals. Equipment certification was unknown.Ensure new cooking equipment is approved by City of Calgary Safety Codes and AHS before use.
    • 20. Do food handlers at the facility have adequate food safety training?
      • December 12, 2024: Manager and all foods handlers on-site at the time of inspection lacked very basic food safety knowledge.  March 26, 2024:The operator exhibited a lack of food safety knowledge.An on-site manager/owner must register and successfully complete an approved food safety certificate course: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2EpdfAll other staff members are required to take the Alberta Food Safety Basics course: https://ahs.myabsorb.ca/#/public-dashboard. Provide completion certificates to an Alberta Heath Services, Executive Officer.
  4. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Re-current violation***Improper glove use was observed. Staff in the back food preparation area were not handwashing. Single-use gloves were being used without handwashing. This was evident by the dry handwashing basin in the front. - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Single-use gloves do not replace the requirement for handwashing. Wash hands prior to donning gloves and discard single-use gloves when taken off, torn or contaminated. Single-use gloves cannot be adequately washed or sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *** Recurrent Violation ***December 12, 2024: The internal temperature of perishable foods such as dumplings, deep fried chicken stored in the top section of the new preparation cooler at the deep fryer station were measured at 6.5- 7.5 C.July 19, 2024:A new preparation cooler has been purchased for the high-risk food items used in the deep-fryer station. The internal temperature of foods stored in the bottom were below 4C. The internal temperature of food items stored on the top such as dumplings and seaweed rolls were measured at approximately 11C. - Discarded. **** Requirements: **** High-risk foods under refrigeration must be stored at a temperature of 4C or less. Ensure the cooler can maintain a temperature 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **** Recurrent Violation ***1) Internal temperature of rice cakes in sauce stored on the grill were measured at 32 degrees Celsius. - Discarded. - High-risk foods under hot holding must be maintained at a temperature of 60 degrees Celsius or higher.2) Several bags of frozen raw chicken were left out in room temperature for at least more than 12 hours (since the day before according to food handlers). The internal temperature of chicken in some bags were measured between 13-15 degrees Celsius while others were measured below 4 degrees Celsius. - Discarded some chicken bags.- Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:. in the cooler ahead of time. under running cold water . during the cooking process. in the microwave if foods are being cooked or consumed immediately after
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **** Recurrent Violation ****No chlorine detected on several tries in the mechanical low temperature dishwasher. This dishwasher has had the same issue several times since the approval. - Permanently fix the dishwasher issue or replace. - A chlorine concentration of 100 ppm is required during the sanitation cycle of the dishwasher in order to achieve adequate sanitation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine concentration at the dishwasher is not being verified.- The concentration of chlorine must be verified daily using chlorine test strips.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There were two new pieces of equipment installed and in use along a cookline without Alberta Health Services or City of Calgary Safety Codes approvals. Equipment certification was unknown.Ensure new cooking equipment is approved by City of Calgary Safety Codes and AHS before use.
    • 20. Do food handlers at the facility have adequate food safety training?
      • December 12, 2024: Manager and all foods handlers on-site at the time of inspection lacked very basic food safety knowledge.  March 26, 2024:The operator exhibited a lack of food safety knowledge.An on-site manager/owner must register and successfully complete an approved food safety certificate course: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2EpdfAll other staff members are required to take the Alberta Food Safety Basics course: https://ahs.myabsorb.ca/#/public-dashboard. Provide completion certificates to an Alberta Heath Services, Executive Officer.
  5. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Re-current violation***Improper glove use was observed. Staff in the back food preparation area were not handwashing. Single-use gloves were being used without handwashing. This was evident by the dry handwashing basin in the front. - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Single-use gloves do not replace the requirement for handwashing. Wash hands prior to donning gloves and discard single-use gloves when taken off, torn or contaminated. Single-use gloves cannot be adequately washed or sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • July 19, 2024:A new preparation cooler has been purchased for the high-risk food items used in the deep-fryer station. The internal temperature of foods stored in the bottom were below 4C. The internal temperature of food items stored on the top such as dumplings and seaweed rolls were measured at approximately 11C. - Discarded. Requirements: a. High-risk foods under refrigeration must be stored at a temperature of 4C or less. Ensure the cooler can maintain a temperature 4C.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There were two new pieces of equipment installed and in use along a cookline without Alberta Health Services or City of Calgary Safety Codes approvals. Equipment certification was unknown.Ensure new cooking equipment is approved by City of Calgary Safety Codes and AHS before use.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator exhibited a lack of food safety knowledge.An on-site manager/owner must register and successfully complete an approved food safety certificate course: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2EpdfAll other staff members are required to take the Alberta Food Safety Basics course: https://ahs.myabsorb.ca/#/public-dashboard. Provide completion certificates to an Alberta Heath Services, Executive Officer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice portioning spoon stored in water at room temperature. - Store rice spoon in an ice bath or change every 2 hours.
  6. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Re-current violation***Improper glove use was observed. Staff in the back food preparation area were not handwashing. Single-use gloves were being used without handwashing. This was evident by the dry handwashing basin in the front. - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Single-use gloves do not replace the requirement for handwashing. Wash hands prior to donning gloves and discard single-use gloves when taken off, torn or contaminated. Single-use gloves cannot be adequately washed or sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Recurrent Violation***1) Several packages of perishable foods such as seaweed roll, dumplings and breaded chicken and pork were stored at room temperature. Internal temperature was measured between 16-19 degrees Celsius. Requirements: a. Do not store perishable foods at room temperature. Perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine detected in the low temperature mechanical dishwasher. The machine was also not dispensing any detergent. - Do not use the machine until fully serviced or replace machine as this has been a reoccurring issue.- Instructed staff to manually wash, rinse and sanitize dishes in the interim and provided step-by-step instructions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Concentration of chlorine in the dishwasher is not being verified.- Chlorine concentrations must be verified on a daily basis. - Train all staff on how verify chemical concentrations using the appropriate test strips.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There were two new pieces of equipment installed and in use along a cookline without Alberta Health Services or City of Calgary Safety Codes approvals. Equipment certification was unknown.Ensure new cooking equipment is approved by City of Calgary Safety Codes and AHS before use.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator exhibited a lack of food safety knowledge.An on-site manager/owner must register and successfully complete an approved food safety certificate course: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2EpdfAll other staff members are required to take the Alberta Food Safety Basics course: https://ahs.myabsorb.ca/#/public-dashboard. Provide completion certificates to an Alberta Heath Services, Executive Officer.
  7. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use was observed. Staff in the back food preparation area were not handwashing. Single-use gloves were being used without handwashing. This was evident by the dry handwashing basin in the front. - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Single-use gloves do not replace the requirement for handwashing. Wash hands prior to donning gloves and discard single-use gloves when taken off, torn or contaminated. Single-use gloves cannot be adequately washed or sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Several packages of perishable foods such as Kimari, dumplings and breaded potatoes were stored at room temperature to thaw. 2) A large pot of rice cakes in sauce was placed on top of the grill for hot holding. The internal temperature was 52 degrees Celsius. Foods such as vegetable sauce in the electric food warmer were measured at 48-54 degrees Celsius. Cheese bowls were left on the off section of the grill and were measured at 42 degrees Celsius.3) Cooked chicken on trays was stored at room temperature for cooling for more than 2 hours.Requirements: a. Do not thaw perishable foods at room temperature. Thaw foods using one of the following approved methods: thaw in the cooler, under running cold water, while cooking, in the microwave if foods are being consumed, cooked immediately. b. Perishable foods held hot must maintain a temperature of 60°C or higher.c. Foods must be cooled to 20°C within the first 2 hours and the internal temperature must reach 4°C or less within the following 4 hours. To achieve this use one or combination of the following methods: divide food into smaller portions, use an ice water bath or an ice wand and store in shallow pans to increase the surface area. Place foods into refrigerated units shortly after they have cooled from cooking temperatures.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There were two new pieces of equipment installed and in use along a cookline without Alberta Health Services or City of Calgary Safety Codes approvals. Equipment certification was unknown.Ensure new cooking equipment is approved by City of Calgary Safety Codes and AHS before use.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator exhibited a lack of food safety knowledge.An on-site manager/owner must register and successfully complete an approved food safety certificate course: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2EpdfAll other staff members are required to take the Alberta Food Safety Basics course: https://ahs.myabsorb.ca/#/public-dashboard. Provide completion certificates to an Alberta Heath Services, Executive Officer.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer solution was not prepared for the kitchen.Ensure an approved sanitizing solution such as chlorine at 100 ppm or Quats at 200 ppm is always available in the kitchen.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use was observed. Staff in the back food preparation area were not handwashing. Single-use gloves were being used without handwashing. A staff member was observed washing their hands while wearing single-use gloves.- Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Single-use gloves do not replace the requirement for handwashing. Wash hands prior to donning gloves and discard single-use gloves when taken off, torn or contaminated. Single-use gloves cannot be adequately washed or sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Clean utensils in a bucket were stored directly on the floor. 2) Food was displayed for customer self-service in the dining room without sneeze guards.Requirements:- Do not store foods or utensils on the floor. Store all foods and utensils at least 6 inches off of the floor.- Provide adequate sneeze guards for self-serve foods or always cover foods to prevent customer contamination. Discuss the dimensions of the sneeze guard with an Alberta Health Services, Executive Officer prior to installation.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Unlabeled chemical spray bottle found in the back preparation area. - Label all chemicals to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Several packages of perishable foods such as Kimari, dumplings, breaded potatoes, and cheese bowls were stored at room temperature. The internal temperature of these foods measured 16, 13, 17, and 14 degrees Celsius respectively.2) A large pot of rice cakes in sauce was placed on top of the grill for hot holding. The internal temperature was 54 degrees Celsius.3) Cooked chicken on trays was stored at room temperature for cooling for more than 2 hours.Requirements: a. Do not store perishable foods at room temperature. All perishable foods must be stored at a temperature of 4°C or less or greater than 60°C. Consult an Alberta Health Services, Executive Officer regarding the installation location for additional coolers, freezers, or hot holding units in order to achieve this.b. Perishable foods held hot must maintain a temperature of 60°C or higher.c. Foods must be cooled to 20°C within the first 2 hours and the internal temperature must reach 4°C or less within the following 4 hours. To achieve this use one or combination of the following methods: divide food into smaller portions, use an ice water bath or an ice wand and store in shallow pans to increase the surface area. Place foods into refrigerated units shortly after they have cooled from cooking temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The only dedicated handwashing sink in the kitchen was blocked with items in the basin. The sink was extremely dirty, and it appeared that the sink is not being utilized. 2) There was no soap available at the kitchen handwashing sink.Requirement:a. Clean the handwashing sink and ensure all handwashing sinks are always accessible. Handwashing must be done in the dedicate handwashing sinks only.b. Ensure handwashing sinks are always supplied with liquid soap and paper towels in suitable dispensers.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There were two new pieces of equipment installed and in use along a cookline without Alberta Health Services or City of Calgary Safety Codes approvals. Equipment certification was unknown.Ensure new cooking equipment is approved by City of Calgary Safety Codes and AHS before use.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator exhibited a lack of food safety knowledge.An on-site manager/owner must register and successfully complete an approved food safety certificate course: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2EpdfAll other staff members are required to take the Alberta Food Safety Basics course: https://ahs.myabsorb.ca/#/public-dashboard. Provide completion certificates to an Alberta Heath Services, Executive Officer.
  9. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Unlabeled chemical spray bottle found in the back preparation area. - Label all chemicals to prevent misuse.
  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution prepared at the time of inspection. - An approved sanitizer solution such as chlorine at 100 ppm or Quat at 200 ppm must be prepared and available throughout the day. Use sanitizer solution frequently to sanitize food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spoon for portioning rice was stored in stagnant water.- Store utensils in ice water or sanitizer solution or in a cooler.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Unlabeled chemical spray bottle found in the back preparation area. - Label all chemicals to prevent misuse. 2) Staff intended to use lysol on food contact surfaces when inspector asked for sanitizer solution. - Do not use lysol on food contact surfaces. Use an approved sanitizer such chlorine or Quat instead.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Two bags of chicken breasts were left out in the handwashing sink at room temperature. Internal temperature measured at 7C. Do not stored high-risk foods at room temperature. Especially in a potentially contaminated area. 2) Several bowls of chopped vegetables were left out in room temperature. - All perishable foods must be stored at a temperature of 4C or less or at a temperature of greater than 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Zero chlorine was detected in the dishwasher's sanitation cycle. Detergent bucket was empty as well. - Chlorine concentration in the buckets seemed to be in low concentration. The machine is also not feeding chlorine as it was not possible to be primed. - Low temperature dishwasher must sanitize equipment and utensils at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two bags of raw chicken breasts were stored in the handwashing sink in the back preparation area. - Do not store anything in the handwashing sinks. Handwashing sinks are for handwashing only and must be accessible for handwashing at all times.