The Whistle Stop

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

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic – Ceiling tile missing prep room .

Basic – Flour container stored on floor.

Basic – Kitchen Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic – No handwashing sign provided at a hand sink used by food employees.

Basic – Standing water in bottom of reach-in-cooler.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

0 ppm chlorine

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

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. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing. Pitcher stored in Sink

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

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. Corrective Action Taken