SALUMERIA 104

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at kitchen soiled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed at kitchen.

Basic - Storage area not maintained clean and organized.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed at storage room.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate - Employee applied hand antiseptic in place of washing hands as required.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled at kitchen.

Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets broken at little freezers in the cook line and front counter.

Basic - Food stored on floor. Observed at walk in cooler boxes with seafood stored on floor. Cook placed boxes on shelves. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Single-service articles improperly stored. Observed disposable containers stored on floor at front counter.

Intermediate - Handwash sink not accessible for employee use at all times.

Basic - Food stored on floor. Observed at walk in freezer a box with meat on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled at kitchen.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old labels on cleaned plastic containers stored in shelves at dry storage. Warning - From follow-up inspection 2024-05-13: Old labels stuck to food containers after cleaning. Observed old labels on cleaned plastic containers stored in shelves at dry storage. Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper missing at hand sink. Chef sent for a new roll Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Gaskets tored.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cheese and salsa station.

High Priority - Container of medicine improperly stored. Observed a medication above prep table at cook line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator sent it for cleaning.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Hole in or other damage to wall. Observed at storage area a hole in wall.

Basic - Ice scoop handle in contact with ice. Operator removed the scoop.. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Test kit too old.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Charcuterie station.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front station.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at dishwashing area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets at cook line.

Basic - Equipment or utensils not designed or constructed in a durable manner. Knife with tape on handle.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Working containers of food removed from original container not identified by common name. For different sauces.