Intermediate – Handwash sink used for purposes other than handwashing. Observed cooking utensil inside the handwashing sink in the main kitchen area. Operator removed cooking utensil. **Corrected On-Site**

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Certified food manager arrived during the inspection. Discussed with operator certified food manager must be present if 4 or more food handlers are working. **Corrected On-Site**

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the stand alone fridge in the storage area. Observed cooked beef and cooked chicken without a date mark, operator stated food was prepared last Friday. Operator began to date mark cooked foods.

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink in the main kitchen area.