Basic - Bowl or other container with no handle used to dispense food.
Basic - Case/container/bag of food stored on floor in walk-in cooler. Raw chicken, carrots
Basic - Employee personal items stored in or above a food preparation area. Cell phone
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Food not stored at least 6 inches off of the floor. Oil near exit
Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
Intermediate - Interior of reach-in cooler soiled with accumulation of pooled water.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, pasta **Repeat Violation**
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