FESTIVALS BOX

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters have a residue build up in the kitchen.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans are dusty in kitchen.

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

Basic - Ceiling lights with accumulated dust in kitchen.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Smoked salmon held more than four hours.Time expired at 1 p.m.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.Smoked salmon expired at 1 p.m.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Side of door to the entrance of kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Gelato mix,45 f held less than four hours.Advised operator to chill gelato mix.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.Under cooked egg. Corrected On-Site

Basic - Employee with soiled shirt that is handling food. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.Kitchen. Corrected On-Site

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