Basic – Cardboard used to line nonfood-contact shelves. Cardboard used on the cookline

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

Basic – Duct tape used to repair nonfood-contact surface. Used on the reach in freezer door Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.jacket hanging on the dry storage rack

Basic – Food stored on floor. Oil stored on the floor in the kitchen , soda on the floor in the walk in cooler Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter heavily soiled Repeat Violation

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Open container in the reach in freezer

Basic – Reach-in freezer interior/shelves have accumulation of soil residues.

Basic – Reuse of single-service or single-use articles. Employee used cardboard as a cutting board to cut chicken

Basic – Wet mop not stored in a manner to allow the mop to dry. By the handwashing sink near the front counter .

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee talked on his phone then changed his gloves

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm, retested at 200 ppm

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (60F – Cold Holding)

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (129F – Hot Holding)

High Priority – Toxic substance/chemical improperly stored. Stainless steel cleaner above food on the dry storage rack

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

Intermediate – Manager or person in charge lacking proof of food manager certification. Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Repeat Violation