Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Interior of ice bin and ice chute surrounding area soiled.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Multiple personal belongings stored on dry food storage shelf across from ice machine. Operator removed,employees jackets and bag Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean stacked pans on storage shelf near warewashing area unable to properly air dry

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

Gasket on walk-in-cooler soiled

Also, gasket on reach-in cooler across from stove soiled

Also, handles on warmer to right of stove on cookline soiled

Also, computer bump bar in kitchen soiled.

Basic – Old food stuck to clean dishware/utensils

Two knives stored on clean knife storage rack in prep area soiled

Basic – Standing water in bottom of reach-in-cooler

Standing water in bottom of reach-in cooler across from stove.

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength

Sanitizer Bucket (Quaternary 0ppm).Operator emptied and remade solution and retested at 200ppm Corrected On-Site

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

Dishwasher (Chlorine 0ppm); operator observed that bag of sanitizer solution was close to empty and not siphoning into machine. Operator changed bag and retested at 100ppm Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

butter (46F – Cold Holding); liquid eggs (57F – Cold Holding); in two door reach-in cooler across from stove area. Operator stated employee used eggs around 9am when they came in and left them out for too long. Operator stated he will keep it in cooler to chill. Corrective Action Taken

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Person in charge was unaware of employees health reporting responsibilities. Discussed and distributed employee health agreement during this inspection. Corrective Action Taken

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle containing toxic substance stored below front counter and two spray bottles stored at end of cook line near scales not labeled. Operator labeled spray bottles of cleaner and grease lifts degreaser. Corrected On-Site