Basic – Accumulation of debris inside warewashing machine.

Basic – Bowl or other container with no handle used to dispense food. -server used beverage cup to scoop ice out of ice bin

Basic – Dry storage shelves with rust that has pitted the surface.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee hat stored above microwave, operator removed **Corrected On-Site**

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice and making drinks was wearing a bracelet

Basic – Equipment and utensils not properly air-dried – wet nesting. -pans on dish rack in dish area

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack in kitchen -shelf under tea urns by drive thru window -exterior of oven -filters on hood suppression system -baking pans are encrusted

Basic – Outer openings not protected with self-closing doors. -side door

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -ROP bags of baked beans in walk in cooler with discard dates of 3/19 and 3/20 @ 11:40am**Repeat Violation** **Repeat Violation**

Basic – Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen **Repeat Violation**

Basic – Water leaking from pipe and/or faucet/handle at prep sink and beverage dump station

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Quaternary 100ppm)