Basic – Accumulation of debris on exterior of warewashing machine. -top surface

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents inside warewashing room

Basic – Clean utensils not stored inverted or in a protected manner. -caddy above bread toaster

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. **Corrected On-Site**

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on counter top above low boy on cook line **Corrected On-Site**

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server who donned gloves to help inside kitchen wearing wristwatch

Basic – Floor tiles missing and/or in disrepair. -broken tiles in warewashing area near sink

Basic – In-use tongs stored on equipment door handle between uses.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -dry seasoning containers/lexans. Handles resting inside touching directly.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled at walk in cooler

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sanitizer bucket on top of multi use prep table next to plastic food wrap.

Basic – Wet wiping cloths stored in detergent and sanitizer mixed together.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. -person in charge stated using bleach solution, 10ppm. Replaced during inspection. Advised to use chemical test strips