Basic - Walk-in freezer shelves soiled with encrusted food debris.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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