Skillets

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

Observed a black mold like substance on the ice drop tray inside the ice machine. n Repeat Violation

Basic – Cleaned and sanitized equipment or utensils not properly stored

Observed clean bowls stored on the floor in buckets under triple sink. n Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Observed personal drinks stored at the front counter under the coffee cups and on the kitchen line under the panini machine.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Observed ice build up around the door frame of the walk in freezer. n Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

Observed coffee filters not inverted or covered at both coffee stations. n Corrected On-Site

Basic – Soiled dry wiping cloth in use

Observed soiled dry wiping used to wipe down cutting boards and equipment. Employee replaced with clean towels. n Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Observed 2 white containers with product removed from original packaging and not labeled. n Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed employee handling dirty dish ware and then clean dish ware without changing gloves or washing hands. Coached on proper hand washing procedures. n Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Hollandaise sauce and butter packets without time marking. n Corrected On-Site