Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Soap not available, operator has rinse aid hooked up to the wash line.

Basic – Equipment and utensils not properly air-dried – wet nesting. On clean rack above 3 compartment sink.

Basic – Floor soiled/has accumulation of debris. Floors and walls throughout kitchen areas soiled with food debris

Basic – No handwashing sign provided at a hand sink used by food employees. Front sink by service area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled.

Basic – Plumbing system in disrepair. Drain on combination oven not working properly and leaking behind equipment, down not interfere with employee walkway.

Basic – Unpackaged food not protected from environmental sources of contamination during preparation. Doors to seating area kept open to exposed kitchen without an air curtain, operator closed doors. I discussed with the operator that if they want to keep them open they will have to go through plan review and install protective devices from outside elements. **Corrected On-Site**

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer low at buckets 0 ppm, operator will manually set up until dispensers are repaired.