Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top of ice machine in beverage prep area. Operator instructed employee to clean before service Corrective Action Taken

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Operator to clean up ice Corrective Action Taken

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Non handled scoop used in dry product bins. Operator removed Corrective Action Taken

Basic – No handwashing sign provided at a hand sink used by food employees. At lobby bar handsink. Operator will place

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at dish area heavily soiled. Operator sent to info facilities for cleaning Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect observed In dish area . Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces in reach in

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. 8lbs butter at 61F in bakery prep area

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 8lbs butter at 61F in bakery prep area

Intermediate – Handwash sink missing in warewashing or food preparation area. Hand sink in dish area only hand sink servicing kitchen area. Operator will review plans and designate an existing sink for handwashing Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing. In prep area, as evidenced by Italian parsley in hand sink. Operator removed Corrective Action Taken

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Near 60qt mixer. Dish area. Banquet kitchen. Operator replaced paper towels in beverage prep area. Lobby Bar Corrected On-Site

Intermediate – No tag on/for original container of raw, in-shell clams/mussels/oysters. Clams, mussels on cookline. Operator will place tag with stored shellstock Corrective Action Taken

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler in kitchen, milk, heavy creamOperator discarded open product Corrective Action Taken

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Near 60qt mixer. Operator will have repaired Corrective Action Taken