Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back prep area soiled Repeat Violation

Basic – Bowl or other container with no handle used to dispense food. Non-handled bowl used in container of cooked potatoes in walk in cooler.

Basic – Current Hotel and Restaurant license not displayed.

Basic – Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen prep area.

Basic – Food not stored at least 6 inches off of the floor. Food stored on floor in walk in freezer.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice in walk in freezer towards back. Repeat Violation

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline and server station soiled.

Basic – No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in back kitchen area. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of fryer in kitchen soiled with debris.

Basic – Open dumpster lid.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. nEmployee drink observed in cooler next to server station. Repeat Violation

Basic – Stored food not covered. Gyro meat in freezer stored uncovered in freezer.

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Reach in freezer on cook line on bottom shelf.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall surrounding kitchen area, soiled with debris. nFloor soiled with debris under equipment in kitchen area.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and continue to work without proper handwashing or glove change. Discussed with operator about proper handwashing procedure.

High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180

Establishment has a functioning dish machine on site.

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed with operator importance of Big 6 food borne illness. Provided operator with education packet.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using chart but no written plan, provided operator with print out of Time as a Public Health Control sheet. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes in reach in cooler not properly date marked. Potato salad on salad line unlabeled in reach in cooler.