Basic – Equipment in poor repair

Cutting board with deep cut marks hanging on clean dish rack.

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

Reach in freezer behind front counter gaskets soiled. nChip storage shelves.

Basic – Single-service articles improperly stored

Clear Togo boxes on front line, operator flipped boxes. Corrected On-Site

Basic – Water leaking from pipe and/or faucet/handle

Faucet at Three compartment sink.

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

Coleslaw dated 12/6.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nyogurt (54F – Cold Holding); cheeses (54F – Cold Holding); sandwiches (54F – Cold Holding) items in reach in cooler in lobby with an opened display, cooler running at 54F, no temperature monitoring recorded, unable to determine when items became out of temperature, items also sit in the reach in cooler overnight. See stop sale. nchicken salad (47F – Cold Holding); egg salad (48F – Cold Holding) items in reach in cooler on cooks line, other items in cooler were either cooling or 41F or below. Warning

High Priority – Toxic substance/chemical improperly stored

Chemical tablets next to canned chicken, employee moved sanitizer tablets away from food. Corrected On-Site

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

Cutting board hanging on clean dish rack is stained. nInterior opened reach in cooler in dining area.