Shipwreck

Basic – Buildup of food debris/soil residue on equipment door handles. Observed in all units at kitchen area.

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

Basic – Food stored on floor. Observed dry garlic container stored on floor at dry storage area. Employee rearranged properly. Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses.

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in sugar container. Employee removed during inspection.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at kitchen.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed at kitchen area.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC at kitchen area.

Basic – Working containers of food removed from original container not identified by common name. Observed sugar,flour,panko,rice and coconut containers not identified in kitchen area.

High Priority – Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

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. Provided form during inspection.

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. Provided form during inspection.

Intermediate – Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at kitchen area.