Basic – Accumulation of debris on exterior of warewashing machine. Top of the dish machine soiled .

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in cooler

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

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch hand king food prep Corrected On-Site

Basic – Equipment in poor repair. Reach in cooler not cooling products properly

Basic – Floor area(s) covered with standing water. Under the cook line.

Basic – Interior of microwave has accumulation of black substance/grease/food debris. Soiled, in the kitchen

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

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler near the cook-line.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen near the cookline

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the employee drinking from a personal drink, no handwash

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. spinach dip (54F – Cold Holding); honey butter (56F – Cold Holding); chicken wings (46F – Cold Holding) chicken in tortillas wrapped (49F – Cold Holding) operator states the product has been in the reach in cooler overnight Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (54F – Cold Holding); honey butter (56F – Cold Holding); chicken wings (46F – Cold Holding) chicken in tortillas wrapped (49F – Cold Holding) operator states the product has been in the reach in cooler overnightWarning Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (101F – Hot Holding); butter (104F – Hot Holding), operator reheated and rechecked the butter new temp 140F Corrected On-Site

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