BON APPETIT

Basic - Ice buildup in reach-in freezer.

High Priority - Employee touched clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -cook touched shirt then cut lettuce. Educated operator.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia strips were damaged, got wet

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -housemade falafel

Basic - Food stored on floor. -cooking oil on floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under flat top grill

Intermediate - Handwash sink used for purposes other than handwashing./hand sink used to store food items. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./form emailed to operator. Corrected On-Site