Basic – Bowl or other container with no handle used to dispense food. Observed styrofoam cup in container of cabbage mix.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on storage rack

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purses hanging on rack in preparation area.

Basic – Food stored on floor. Observed multiple plastic containers with cooked food stored on walk-in cooler floor. Repeat Violation

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

Basic – Stored food not covered. Observed multiple cooked items properly temperature that are no covered in walk-in cooler. Repeat Violation

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed wall by freezer chest soiled with accumulated grease, food debris, and/or dust

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked chicken in walk-in cooler

Observed raw shell eggs over cooked oxtail in walk in cooler.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on back prep table.

Intermediate – Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by rice bin Repeat Violation

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

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Observed no paper towels in restroom.

Intermediate – No probe thermometer provided to measure temperature of food products.