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

Dust on ceiling and vents in kitchen area

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

Wet Glass ware stacked at drink station

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

On cooks line across from broiler, emailed manager hand wash sign during inspection

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

Exterior on cooking equipment on cooks line, hood filter soiled

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

Food debris on bottom of reach in freezer near entrance to kitchen

Basic – Single-service articles improperly stored

Single foil pans stored not inverted manager covered foil pans Corrected On-Site

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

nDishwasher (Chlorine 0ppm) manager tried to fix machine, manager called in a service call to provider during inspection Warning

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

One flying insect in bar area

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

Food debris on can opener blade

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

By garbage can, manager moved garbage can Corrected On-Site

Intermediate – Non-pitting surface rust on food-contact equipment

Rust on bottom of prep table where food is stored

Intermediate – Spray bottle containing toxic substance not labeled

Two chemical spray bottles with yellow solution, employee labeled Corrected On-Site