Basic – A minimum of one bathroom facility is not available for public use. Corrected On-Site

Basic – Bowl or other container with no handle used to dispense food

Every bag of flour or rice. Operator removed cups and tools in use. Corrected On-Site

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

Basic – Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic – Food stored on floor

Cooked meats, produce, and oil on floor in kitchen

Basic – In-use knife/knives stored in cracks between pieces of equipment.

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

Basic – Reuse of single-service or single-use articles.

Basic – Time/temperature control for safety food thawed in an improper manner. Frozen egg wraps thawing on rack by back door

Basic – Working containers of food removed from original container not identified by common name.

High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing

Laundry bleach on site

Operator went to store and purchased correct bleach. Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition.n 15 # Carrots cleaned, cut and placed into a raw chicken box.

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Large quantity of barbecue meat piled on table. Operator states was cooked an hour prior

Intermediate – Handwash sink not accessible for employee use at all times. Both hand wash sinks buried under equipment. Employees cleared sinks

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Most of the walk in cooler