Basic – Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Paper towel dispenser at front counter and at cooks line is stored above sanitized dishes.

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler

Basic – Floors not maintained smooth and durable. At hallway connecting front counter and cooks line And by first reach in cooler at cooks line entrance

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at prep area

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils by flat top grill stored in water temping at 76F

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cooks line Sanitizer bucket on cutting board at juice station Operator placed wet wiping cloth on in sanitizer bucket Operator removed sanitizer bucket off the cutting board **Corrected On-Site**