Basic - Food stored in holding unit not covered./ reaching freezer cook line
Basic - Reach-in cooler gasket torn/in disrepair./ cook line
High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours./ clam chowder 156° , recommended to rapid reheat at 165°for 15 sec , re-temped 170° . **Corrected On-Site**
Intermediate - Moderated Accumulation of black/green mold-like substance in the interior of the ice machine.
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