Basic – Accumulation of black mold-like substance in the interior of the ice bin. Ice machine on 2nd floor bar is heavily soiled with mold like substance.

Basic – Building components, attachments or fixtures in poor repair. Air curtain on kicks

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's personal items stored on the bag n box soda **Repeat Violation**

Basic – Hood filters soiled. Wire shelves above cook line equipment heavily soiled with grease and dripping onto grill surfaces.

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

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present.back door left open

Basic – Standing water in bottom of reach-in-cooler.

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Par cooked chicken wings in walk in cooler and cook line cooler. Unable to do par cooked wings under ROP. Wings must be fully cooked or raw.

Basic – Togo containers on floor.

Basic – Unnecessary items/unused equipment on the premises. Several kitchen items stored under stairwell

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Cook line

Basic – Wet wiping cloth not stored in sanitizing solution between uses.