Basic – Carbon dioxide/helium tanks not adequately secured. Three oxygen tanks located near triple sink are not adequately secured.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal drinking cups atop prep table shelf next to SS containers and food items.

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed wet nesting on containers stored on drying rack.

Basic – Equipment in poor repair. Reach in cooler adjacent to cooking station has torn gasket seals.

Basic – Exterior door has a gap at the threshold that opens to the outside. Observed gap at the threshold of the right side exterior double doors.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom interior of Double ovens adjacent to cooking station is heavily soiled.

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cakes stored in grab and go containers in dining area for customer self service missing minimum labeling.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer and reach in coolers located adjacent to triple sink and prep area, respectively had soiled gasket seals. Vent hood above cooking station heavily soiled.

Basic – Open dumpster lid. Observed open garbage lid on dumpster in rear of establishment.

Basic – Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in triple sink.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth atop prep table area adjacent to cook station.