Basic – Buildup of food debris/soil residue on equipment door handles. Hood and hood filters as well as surrounding area heavily soiled.

Basic – Employee eating in a food preparation or other restricted area. Drive thru area.

Basic – Equipment in poor repair. Can opener handle wrapped with tape.

Basic – Floors not maintained smooth and durable. Walk in cooler floor with missing tiles.

Basic – Ice scoop handle in contact with ice. Corrected On-Site

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

Basic – Italian ice scoop left on shelf, unprotected.

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Various grab n go deserts in display cooler. Repeat Violation

Basic – Light shield damaged/in disrepair. 3 bin sink area.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 52f, baked chicken 48-50f, sliced gyro meat, 49f, lettuce 49f, sliced/diced tomatoes 46f, tatziki sauce 49-50f. Advised rapid chill. Warning

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. See stop sale. Per operator, pizza just pulled out of oven when inspector walked in.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee states they ran out.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site