Intermediate – Handwash sink not accessible for employee use at all times. Sanitation bucket and bucket filled with water inside the only hand wash sink in kitchen area.

Intermediate – Handwash sink used for purposes other than handwashing. Employee rinsing utensils in the only hand wash station in kitchen area.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Intermediate – No dishwashing facilities of any kind provided. Establishment using a dish machine for their ware washing. Per operator the motor to the dish machine is broken and they do not have any other dish machine or three compartment sink on site. Operator states the motor broke approximately three to four weeks ago and they are waiting for approval for either repairs or the purchase of a new dish machine. **Warning**

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut romaine dated 10/6 in plastic bag in reach in cooler in kitchen, per employee romaine was cut yesterday. Also open container of creamer and milk in refrigerator in kitchen without any date markings, per employee both items where opened Friday.