Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Intermediate - Manager lacking proof of food manager certification.Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.High Priority - Small flying insects in front counter area and dishwashing area.Interior of Ice scoop holder at ice machine soiled. Basic - Soil residue build-up on nonfood-contact surface.Stored in dirty container by ice machine. Basic - In-use ice scoop stored on soiled surface between uses.Basic - Ice scoop handle in contact with ice.Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Basic - Soiled reach-in cooler gaskets.Intermediate - Spray bottle containing toxic substance not labeled.High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.Basic - door not self-closing for the women's restroom.Basic - Wet wiping cloth not stored in sanitizing solution between uses.Basic - Stored food not covered in walk-in cooler.top food of speed rack not covered.Basic - Equipment and utensils not properly air-dried - wet astic containers.
Wearing watch at cookline **Corrected On-Site** Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Basic - Employee personal items stored in or above a food preparation area.In the back storage by the 3 compartment sink. Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.Basic - Bowl or other container with no handle used to dispense food.in the rice container.Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.Intermediate - No soap provided at handwash sink.Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
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