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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt in yogurt dispenser at food Buffet at 45F, took ambient temp of yogurt dispenser at 35F. Ice observed on unit, has been in use for breakfast. Person in charge will defrost unit and monitor temperatures. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator does not have quaternary test strips. Provided PH test strips during inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on food prep table. Person in charge removed. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor drain under triple sink in kitchen.

Basic - Single-service articles improperly stored. In storage area for some dry food goods and single use items, case of disposable cups stored on floor. Cups moved and stored correctly. Corrected On-Site

Basic - Walls/Ceilings not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage area for some dry food goods and single use items, walls and ceilings are not sealed/easily cleanable. Manager states that food will be removed from area. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Spoon in sink. Moved Corrected On-Site

Intermediate - No soap provided at handwash sink. Person in charge provided Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Person in charge corrected Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in reach in cooler, moved Corrected On-Site