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

Stand up cooler soiled with food debris.

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

In kitchen area above reach-in cooler and over heavily soiled with dust substance

Basic – Current Hotel and Restaurant license not displayed.

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

White and green cutting boards in kitchen area.

Basic – Floor soiled/has accumulation of debris

Kitchen floors heavily soiled with food debris.

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

Oven heavily soiled with food debris. nMicrowave in kitchen soiled with food debris Repeat Violation

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

In back kitchen area above reach-cooler.

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

Gaskets soiled reach -in cooler on cook line. Repeat Violation

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Employee drinks in refrigerator next to customer food.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach-in cooler in kitchen area soiled with food debris Repeat Violation

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Walls though out kitchen soiled with dust.

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

Cutting boards soiled with food debris. nGyro cone cooker soiled with food debris nBlender heavily soiled with food debris.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. nLamb cooked and cut on 11-28-23 no date mark. Employee marked item. Corrected On-Site