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

Observed cell phone above prep station at entrance of kitchen and employee costs/jackets hanging on storage rack near prep station.

Basic – Employee with no beard guard/restraint while engaging in food preparation

Observed employee working at cooking station with long beard without beard guard.

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

Observed several stacked cups on rack near server station with water dripping downward unto other cups.

Basic – Floor soiled/has accumulation of debris

Floors heavily soiled and oily buildup behind cooking station adjacent to prep station and beneath triple sink area located adjacent to storage area. nWatery substance pooling on floor in walk in cooler located to the rear of cook station. Walls behind cooking station adjacent to prep table are soiled.

Basic – Hole in or other damage to wall

Observed hole in wall above boxed soda's located near prep station at entrances of kitchen.

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

Microwave oven located near prep station near kitchen entrance is heavily soiled.

Basic – Missing drain plug at dumpster

Drain plug missing from dumpster in rear of establishment.

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

Gaskets soiled on reach in freezer in storage area located behind wall of triple sink and along cookline adjacent to prep area.

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

Two containers of white powdery substance located near hand wash sink adjacent to front entrance prep line were not labeled. Person in charge labeled containers. Corrected On-Site

High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale

Macaroni and cheese in walk in cooler located adjacent to cooking station had a date mark of 12/9. Person in charge removed and discarded item. Corrected On-Site

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Observed employee plate quesadillas with bare hands with no AOP and no secondary cook step.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed 2 flying insects at server station adjacent to cooking station and 2 flying insects beneath triple sink located adjacent to storage area.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Beer cheese (129F – Hot Holding); located at steam table adjacent to cooking station. Person in charge began reheating. Corrective Action Taken

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed

Wiping cloth solution with quatanery ammonium at 500+ ppm. Strip turning blue. Person in charge discarded. Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash sink adjacent to triple sink had a wash cloth inside and hand wash sink adjacent to service station had ice inside. Also, back hand wash sink by ice machine blocked, person in charge moved items. Person in charge removed items from both sinks. Corrected On-Site