Basic – Ambient air thermometer not located in the warmest part of the cold holding unit. -advised to add ambient thermometer No conspicuously located ambient air temperature thermometer in holding unit. -unit at end containing thawed shrimp from morning prep

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some dust build up on utility lines at ceiling

Basic – Employee with no beard guard/restraint while engaging in food preparation.

Basic – Floors not maintained smooth and durable. -section of floor near the jce machines in the back

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation. -chest freezer interior

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -1 bulb at side of cookline near stove requires a a shield/coating

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled racks inside the walk in cooler -hood filters above fryers -fan cover, at end of cookline for fan on floor

Basic – Single-service articles improperly stored on floor. -cases of beverage cups on floor inside dry storage

Basic – Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw fish thawing inside vacuum sealed packaging under running water, some portions above 60F. Manager instructed employee to complete process by removing from packaging and placing into walk in cooler. Manager stated thawing began 1 hour prior.