Main Kitchen

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

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main cook line. Drink was moved. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting. At drying rack.

Basic – Equipment in poor repair. Cooler 1 gasket walk in cooler

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on main cook line. Rational oven.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket cooler 1 walk in cooler

Basic – Unclean building components, attachments or fixtures. Walk in cooler fan.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots over ready to eat carrot sticks. Carrots were moved. Corrected On-Site

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hot water sanitizing machine final rinse only 144.0 degrees Fahrenheit. Several tries later water temp final rinse 160.5 degrees Fahrenheit. Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handles soiled dishes then put away clean dishes with no hand wash. Employee was corrected by certified food manager. Hands were washed and dishes were re-washed. Corrected On-Site

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