Basic – Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used as a scoop inside paprika container.

Basic – Carbon dioxide/helium tanks not adequately secured.

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed a box of frozen bronzino inside walk in cooler being thawed improperly inside ROP bag. Operator removed from package. **Corrected On-Site**

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on top of prep tables throughout all pre tables inside kitchen area.

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink inside reach in freezers across sauté station at the back kitchen.

Basic – Equipment in poor repair. Observed reach in cooler with door broken located across sauté station at the back of the kitchen. Also observed torn gasket at reach in freezer inside kitchen area next to grill.

Basic – Food not stored at least 6 inches off of the floor. Observed 5 bags of ice stored on top of a tray on the floor inside walk in cooler. Operator removed. **Corrected On-Site**

Basic – Food stored on floor. Observed buckets of cut potatoes stored on floor.

Basic – Hole in or other damage to wall. Observed wall paint peeling inside walk in freezer.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer and inside all reach in freezers that are located throughout kitchen.

Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between kitchen prep tables across grill station and sauté station.

Basic – In-use tongs stored on equipment door handle between uses. Observed tongs handling on prep table across sauté station.

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 scoop with the handle inside flour at the kitchen storage.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at prep table in kitchen entrance 76F and at grill station at 87F.

Basic – Insect control device installed over food preparation area. Observed a zapper device installed on top of prep table across walk in cooler.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans throughout the kitchen area soiled.

Basic – Stored food not covered. Observed bags of sugar uncovered at shelves that have rust.

Basic – Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in-standing water inside sink in prep area. Explained to operator the correct method for thawing food.

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves with rust inside walk in cooler and walk in freezer.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths on food prep tables not stored in sanitizer solution.