Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee personal food stored with restaurant food.

Basic – Exterior door has a gap at the threshold that opens to the outside.

Basic – Food not stored at least 6 inches off of the floor.Oil and sauces stored on walk in cooler. Corrected On-Site

Basic – Reuse of single-service or single-use articles.Reusing card board boxes to store food.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine dish machine with 0 ppm. Repeat Violation Warning

High Priority – Non-food grade paper/paper towel used as liner for food container.Tuna wrapped on paper towels.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged.Raw calamari stored over krab Rangoon Raw shrimp stored over tilapia on reach in freezer. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.RW chicken over over fish in walk in cooler. Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times.Blocked hand sink located at cook line, blocked by table..

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at ladies bathroom. Repeat Violation