Basic – Bowl or other container with no handle used to dispense food. Plastic bowls msg

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

Over prep room Repeat Violation

Basic – Current Hotel and Restaurant license not displayed. Repeat Violation

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer 0ppm, operator set up triple sink chlorine 50ppm Corrective Action Taken

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Personal food not segregated in walk-in cooler

Basic – Food stored on floor

Raw beef on floor of walk-in cooler

Basic – Ice buildup in reach-in freezer.

Basic – In-use tongs stored on equipment door handle between uses. On oven door handles Repeat Violation

Basic – Stored food not covered

Soup not covered in walk-in cooler

Basic – Unclean building components, attachments or fixtures

Fan covers soiled in walk-in cooler

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

Msg bin not labeled

High Priority – Nonfood-grade bags used in direct contact with food

Raw foods in white trash bags in reach in freezer

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fish cake at front counter

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

Cutting boards stained Repeat Violation

Intermediate – No soap provided at handwash sink

Hand sink on cook line

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fish cake at front counter on time with no written plans, emailed to operator

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service

Menu states meat and eggs can be served undercooked at customers request, consumer advisory emailed to operator and posted during inspection Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in walk-in cooler, prepared on 11/2/23, date added Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Sanitizer spray bottle at front counter, labeled Corrected On-Site