Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic – Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed soiled air ducts over kitchen

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

Basic – Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic – In-use knife/knives stored in cracks between pieces of equipment. Between prep table and wall in kitchen

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin

Basic – Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler outside behind restaurant not secured when not in use

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, staff corrected 50ppm **Corrected On-Site**