High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.

Cutting and tearing lettuce with no gloves. Establishment has no approved Alternative Operating Procedure.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.

RIC NEXT TO STOVE IS 46☏, all TCS foods are being move to WIC.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.

Basic - Nonfood-contact equipment in poor repair.

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - In-use tongs stored on oven door handle.

Basic - Food debris/dust/grease/soil residue on exterior of oven.

Basic - Floor under dishmachine or three-compartment sink area soiled.

Basic - Floor tiles cracked, broken or in disrepair.RIC NEXT TO STOVE IS 46☏, technician has been called. RIC across from oven inside temperature is 59°.

Basic - Cutting board has cut marks and is no longer cleanable.

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