Level Seven

Basic – Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen.

Basic – In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Cook removed. Corrected On-Site

Basic – Wall soiled with accumulated dust. Wall entrance of kitchen.

Basic – Working containers of oil removed from original container not identified by common name. Cook labeled squeeze bottle of oil during inspection. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in next to ice Machine- ; Cooked rice (51F – Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in next to ice Machine- ; Cooked rice (51F – Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled entrance of kitchen.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings prepared more than 24 hours not date marked. Manager date marked 10-22. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled. Bartender labeled cleaner bottle during inspection. Corrected On-Site