Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the kitchen.

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in the ceiling in the lobby. By the hood system.

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

Basic – Cove molding at floor/wall juncture broken/missing. Next to the walk in cooler.

Basic – Current Hotel and Restaurant license not displayed. Observed license display of 10/01/20.

Basic – Dead roaches on premises. Observed 5 dead roaches by the dry storage area. Operator cleaned during the inspection. Corrective Action Taken

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 phones and a laptop on top of the prep table in the kitchen. Operator removed. Corrected On-Site

Basic – Equipment in poor repair. Observed gaskets torn at the reach in cooler by the cook line.

Basic – Floor area(s) covered with standing water. 3 compartment sink area.

Basic – In-use wet wiping cloth/towel used under cutting board. In the cook line.

Basic – No handwashing sign provided at a hand sink used by food employees. Both sinks in the kitchens. Operator placed sign during the inspection. Corrected On-Site Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover with dust.

Basic – Worn, torn and/or soiled floors/carpeting. Walk in cooler floor soiled.

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grabbing dirty dishes from the 3 compartment sink and going back to preparing food with no handwashing. Operator asked employee to wash hands before changing task.

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. Emailed form to operator.

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. Emailed form to operator.