Basic – Accumulation of debris on exterior of warewashing machine.

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

Ceiling tiles and vents in warewashing area.

Basic – Cutting board has cut marks and is no longer cleanable

Cutting boards on cooks line.

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee raw shell eggs not segregated from food being served to the public in stand-alone refrigerator next to flat-top grill

Operator removed eggs. Corrected On-Site

Basic – Ice buildup on walk-in freezer door.

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

Reach-in coolers on cooks line door gaskets soiled with food debris.

Basic – Reach-in cooler across from fat-fryers shelves with rust that has pitted the surface.

Basic – Reach-in coolers next to fat-fryers interior have accumulation of soil residues.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dishmachine chlorine sanitizer bucket is empty. Operator replaced bucket and re checked: reading 50 ppm. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shell eggs stored steak in stand-alone refrigerator next to flat-top grill. nEstablishment offers undercooked meat

Operator removed raw shell eggs. Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Water hose connected to faucet with splitter underneath dishmachine missing vacuum breaker.