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

Cut marks on long cutting boards

Basic – Equipment and utensils not properly air-dried – wet nesting

Wet clean cups stored on shelf across from drink machine

Basic – Food storage container/container lid cracked or broken

A few broken clear food storage containers

Basic – Ice scoop handle in contact with ice

Handle of scoop touching ice, manager removed scoop Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses

Tongs stored on Fryer basket handle, manager moved tongs Corrected On-Site

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

No hand washing sign at hand sink in prep area Repeat Violation

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

Gaskets soiled on upright double door cooler near back door, dust on fan cover in walk in cooler Repeat Violation

Basic – Outer openings not protected with self-closing doors

Back door of establishment Repeat Violation

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written procedures for vomit and diarrheal, emailed operator clean up procedures

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

Black marks on Small White cutting board

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. nNo proof provided, provided employee reporting form during inspection Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled spray bottles with blue and red solution, manager labeled containers Corrected On-Site Repeat Violation