Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine side walls soiled. Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Under lid to cooks line make table old food debris on ledge.

Basic – Time/temperature control for safety food thawed in an improper manner. Fully cooke$ smoked sausages observed in 3 compartment sink not under running water to thaw temped at 53° cooling

Basic – Working containers of food removed from original container not identified by common name. Operator reusing containers with other labeling on them from previous product, not relabeled with new product either prepared on site of commerically prepared items

High Priority – Toxic substance/chemical improperly stored. Spray bottle of chemical on cooks line stored with clean dishes and open food items, correctednPest omitting strip out at the location while employees on site, removed by operator. Corrected On-Site

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter in place, no back flow on hose side, corrected by operator, extra on site. Corrected On-Site

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on menu and not identified as being served raw or undercooked. Corrected while inspection was taking place. Repeat Violation

Intermediate – Non-pitting surface rust on food-contact equipment. Shelves in counter high 3 door unit on cooks linev

Intermediate – Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Fully cooke$sausage pulled from freezer on Sat. 12-2-23, not tracked.