An employee indicated that tomatoes were washed in the dish area hand wash sink instead of the 3-compartment sink. A cheese pizza on the cook line was 72°F and was not marked with a discard time. Sliced tomatoes on ice were 44°F, and ranch dressing in a squeeze bottle on ice was 70°, both in the cook line. The dish sprayer at the 3-compartment sink was below the flood rim of the sink. A bottle of degreaser was stored above food service items in the kitchen. A food preparation sink was not provided for washing produce. The door gaskets on the walk-in refrigerator, tall cook line reach-in, and ice machine were in poor repair. The seal between the 3-compartment sink and the wall was soiled with mold. Sanitizer test strips were not provided on site. The door gaskets on the small cook line reach-in were soiled. Utensils on the cook line were stored in standing 63°F water. The faucet at the front hand wash sink was leaking.
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