Basic – Carbon dioxide tanks not adequately secured. Next to the beverage syrup rack in the hallway across from the bathrooms.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Black backpack on a bag of long grain brown white rice in the dishwasher area. The backpack was removed. Corrected On-Site

Basic – In-use knife/knives stored in cracks between pieces of equipment

Knives between large flip top reach in cooler and small table across from the cook line. The knives was removed to be washed, rinsed and sanitized. Corrected On-Site

Basic – Light not functioning

Hood system

Epoxy on kitchen and prep area floors damaged.

Basic – No copy of latest inspection report available.

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

200 ppm

Operator made fresh sanitizer solution at the correct ppm.

High Priority – Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours

Container with flour and eggs for battering meat

The operator removed the container to the dishwasher area to be washed, rinsed and sa. Corrective Action Taken

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

Operator had the employees to read and sign the forms. Corrective Action Taken