Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

The two vents in kitchen above prep table are soiled. Repeat Violation

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

Employee phone and vapes were next to take out boxes in dry storage area next to triple sink in kitchen.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Build up of ice in walk in freezer, on boxes and on floor.

Basic – Water leaking from pipe and/or faucet/handle

Faucet at hand wash station in prep area is leaking when turned on.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook line employee making pita without gloves on. Employee washed and put on gloves. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Precooked burger patties in water on stove 90°. Operator reheated to 165°. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Can opener in kitchen prep area has food debris on blade. Operator cleaned blade. Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Operator was using chlorine sanitizer but had quat test strips. Informed operator the correct test strips to buy going forward.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Both employees present at time of inspection did not have agreement signed. Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked

Ham slices that were being thawed from frozen had incorrect date marking. Ham was labeled 1-10. Operator stated ham was removed from freezer today and did not update date marking to reflect 1-18.