Basic – In-use wet wiping cloth/towel used under cutting board in main kitchen area

Educated Person in charge on In-use wet wiping cloth/towel used under cutting board .nPerson in charge placed cloth in sanitizer. Corrective Action Taken

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

Observed in main kitchen area hood filters soiled with grease.

High Priority – Operating with an expired Division of Hotels and Restaurants license

Will inspect at next routine inspection

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed in Walk in cooler raw Seafood over cooked Meatball's nEducated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout

Person in charge removed the seafood. Corrected On-Site

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

Observed in back kitchen area next to oven slicer soiled with dried food debris

Person in charge stated slicer was not used today

Person in charge cleaned and sanitized slicer. Corrected On-Site

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

Educated Person in charge and emailed Person in charge a copy of the handout

Person in charge printed handout,read and signed handout

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation