CHETO GRILL

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator placed bucket on stove. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sauce for chimichurri.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed food tray on floor next to fryer.

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

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

Intermediate - Nonfood-grade basting brush used in food.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Several containers with condiments not labeled.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.pans

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Single-service articles improperly stored. Disposable cups on floor.

Basic - Ice scoop handle in contact with ice.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Water leaking from pipe and/or faucet/handle. Hand sink.

Intermediate - Water pressure lacking at fixtures that require the use of water. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean Food tray on floor .

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator placed utensils in a bucket on the stove. Corrected On-Site

Basic - Single-service articles improperly stored. placed in shelves. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Utensils.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On-Site