Saloon Canton Llc

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Hanging above make line

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on the make line, cell phone on the dry storage rack

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavily soiled

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

Basic – Stored food not covered. Food placed in a box on the shelf near the fryer not covered not protection , no one currently working with the product. ( sweat and sour chicken )

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Box of broccoli over tomatoes in the walk in cooler .

Basic – Walls heavily soiled with accumulated grease, food debris, and/or dust in the kitchen

Basic – Wet mop not stored in a manner to allow the mop to dry. Boiler room

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked noodles in the walk in cooler

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the bar area

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.can opener soiled , cutting board heavily soiled

Intermediate – Handwash sink not accessible for employee use at all times. Buckets placed in the handwashing sink

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.