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

Ice machine in storage room.

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

All vents in kitchen.

Basic – Equipment in poor repair

Ice machine lid in back storage room is in disrepair

Also door of reach in freezer in storage room repaired with duct tape. Repeat Violation

Basic – Missing drain plug at dumpster.

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

Side of fryer in kitchen has grease build up

Fan in kitchen and on floor in front counter area. Repeat Violation

Basic – Raw fruits/vegetables not washed prior to preparation

Employee didn't wash yams before he started to skin them in kitchen on prep line.

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

Banana pudding in front of counter in standing cooler, per manager pudding was put on 3 hours prior. Manager placed in freezer. banana pudding (46-47F – Cold Holding, re temp 33F) Corrected On-Site

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Mac and cheese sauce (67F – Cooling, after two hours 49F), in large metal covered pot in walk in cooler. Manager removed lid and placed in reach in freezer. Corrective Action Taken

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

Can opener on prep line in kitchen.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand wash station by cook line, employee corrected during inspection. Corrective Action Taken

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Butter on front counter was not written on procedures. Manager added it to procedures. Corrected On-Site