Basic – Accumulation of debris inside warewashing machine.

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Buildup of food debris/soil residue on equipment door handles

Microwave and bump bar handles soiled with food debris.

Basic – Cleaned and sanitized equipment or utensils not properly stored

Forks not properly inverted at front counter. Employee inverted items.

Basic – Cutting board has cut marks and is no longer cleanable

Cutting board on cook line.

Basic – Dishmachine has no data plate/operating specifications

Data plate half ripped off unable to read.

Basic – Equipment in poor repair

Reach-in freezer on cook line door duct tape. nCook line fryers and flat top sides heavily soiled with grease.

Basic – Floor soiled/has accumulation of debris

Cook line floors heavily soiled with grease buildup under equipment.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Multiple microwave in kitchen soiled with food debris.

Basic – No handwashing sign provided at a hand sink used by food employees

No employees must wash hand sign at hands sinks waitresses area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Multiple gaskets soiled with food debris on cook line. nSpray nozzle dish area soiled with food debris.

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

Hand sink in back kitchen leaking faucet.

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Employee cracked egg's then continued to plate ready to eat food without washing hands and changing gloves. I Spoke to manager.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nAmerican cheese (61F – Cold Holding); cooked onions (51F – Cold Holding); hollandaise sauce (61F). butter (59F – Cold Holding). American cheese 32F- Cooked onions 38F- Hollandaise 37F. Manager placed items in freezer. Corrected On-Site

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

Soda nozzles at soda machines soiled with mold like substance.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. nEmailed operator information.