P.POLE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed sanitizer solution has been filled at rinse compartment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee (male) changed tasks from clean to soiled and no hand washing,

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket inside hand sink.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Several bag with flour stored at storage area. As per manager those bags belong to another store. Employee placed bags on shelves. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Observed a oil bottle at prep area not labeled.

Basic - Single-service articles improperly stored. Straws stored on floor at storage area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets, reach in cooler at front counter.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for cheese at front counter, handle in contact with food.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.