MEETING BUILDING

High Priority - Container of medicine improperly stored. Over food prep table Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Butane and sterno canisters stored over food prep table Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen Flank steak from freezer not dated with the date removed from freezer to walk-in cooler Corrected On-Site

Basic - In-use paddle stored on soiled surface between uses. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times in dish area locked by shelving

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

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

Basic - In-use ice paddle stored on soiled surface between uses.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Single-service articles improperly stored on the floor in kitchen

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

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In kitchen across from dish area

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

Basic - In-use ice scoop stored on soiled surface between uses.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - No Heimlich maneuver/choking sign posted. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp at rinse is 140F nozzles were cleaned by chef 180F Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - No Heimlich maneuver/choking sign posted. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (46F - Cold Holding); butter pats (46F* - Cold Holding); milk (46F - Cold Holding)

Intermediate - Can opener blade soiled with food debris, mold-like substance or slime.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

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

Basic - In-use ice scoop stored on soiled surface between uses.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in fan cover is soiled.

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.