SATU'LI CANTEEN

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Single-service articles not stored inverted or protected from contamination.Coffee lids at front line area. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.Blocked by trash can. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up under the heat lamps. Lime build up in the steamer in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of beer walk in cooler door.

Basic - Single-service articles not stored inverted or protected from contamination.Lids at front line area. Corrected On-Site

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build surrounding the ice nozzles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up under the heat lamps in the kitchen.

Basic - Accumulation of lime scale on the inside of the steamer in kitchen.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler doors are soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of outside walk in cooler door is soiled. Reach in cooler gasket is soiled at the assembly station area by the drinks. Side of door in exterior walk in cooler is soiled.

Basic - Accumulation of lime scale on the inside of the the steamer in kitchen.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Bao at cooks line. Corrected On-Site

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Ice nozzles at employee drink station. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of chicken stored over biscuits in walk in freezer. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the steamer in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Outside of food storage containers,grease build up on the back of fryer cabinet.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Beige cutting boards soiled in the kitchen.Ice dispenser is soiled at the employee drink station.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Filters expired 8/16/21.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Inside fryer cabinets at cooks line .Outside of the ice machine.