Basic – Buildup of food debris/soil residue on equipment door handles. Observed : an accumulation of dried food debris on multiple reach-in cooler doors.

Basic – Current Hotel and Restaurant license not displayed. Observed : the license was not visible. The owner was able to pull it up on line. **Corrected On-Site**

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Observed : employee water bottles stored over guest canned sodas on the front line. ALSO, a banana stored over food grade bags in dry storage.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed : handle of pitcher touching bulk flour, by the walk-in cooler.

Basic – In-use wet wiping cloth/towel used under cutting board/cookware. Observed : wet cloth used under cook line pot.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the exterior of the upright oven and the microwave have dried food debris on them.

Basic – Reach-in cooler/kitchen shelves with rust that has pitted the surface. Observed : the prep tables in the kitchen, bottom shelves have surface pitting rust.

Basic – Reuse of single-service or single-use articles. Observed : frozen frys portioned into single use food container.

Basic – Stored food not covered. Observed in the walk-in freezer, frozen dumplings not covered. ALSO, in the walk-in cooler, prepped broccoli not covered.

Basic – Working containers of food removed from original container not identified by common name. Observed : in the front line reach-in freezer, frozen frys stored in a different container, not labeled as frys.

Basic – Worn, torn and/or soiled floors. Observed : the floor under the cook line equipment has build up of grease and soil.