Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the back of the kitchen.

Basic – Cleaned and sanitized equipment or utensils not properly stored. Observed several utensils not inverted.

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed four packs of salmon thawed out in the front counter reach in cooler.

Basic – Current Hotel and Restaurant license not displayed.

Basic – Cutting board has cut marks and is no longer cleanable. Observed at the front counter and big green cutting board.

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed clean and dry dishes in the hand sink. There was no sanitizer solution at the establishment. I instructed the employee to take all the dishes to the facility ware wash area and use the dish machine until she gets bleach to sanitize.

Basic – Equipment in poor repair. Observed the reach in cooler gaskets torn at the front counter.

Basic – Food stored on floor. Observed plastic water bottles on the floor at the kitchen entrance and in the back of the kitchen.

Basic – No handwashing sign provided at a hand sink used by food employees. Sign provided via email. **Corrective Action Taken**

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the front counter.

Basic – Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles on the front counter.