DATE UN GUSTO USA

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom and at cookline handwashing sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets throughout

High Priority - Nonfood-grade bags used in direct contact with food. Heads of lettuce in grocery bag in reach in cooler underneath make table next to kitchen entrance

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on shelf over make table next to kitchen entrance

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on make table next to three compartment sink

Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass door reach in freezer exterior Several equipment gaskets throughout

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler drawers underneath grill

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Both handwashing sinks in kitchen

Basic - Unnecessary items/unused equipment on the premises. Several pieces of equipment outside behind restaurant

Basic - Working containers of food removed from original container not identified by common name. Sugars and spices in bulk containers on shelf above make table next to three compartment sink

High Priority - Live, small flying insects found Three flying insects at front of counter next to bagged french fries stix

Intermediate - No soap provided at handwash sink. Hand washing sink by prep area

Basic - Exterior door has a gap at the threshold that opens to the outside. Entrance door

Basic - Food stored on floor. Bags of cooked french fry stix stored directly on floor Corrected On-Site

Basic - Stored food not covered. French fry stix stored in large bags not covered on table at front counter Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator handout Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator hand out Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 120 raw shell eggs left on counter,per operator it was forgotten above make table overnight

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 120 raw shell eggs left on counter,per operator it was forgotten above make table overnight

Basic - Cleaned and sanitized equipment or utensils not properly stored. Knife stored between make table by triple sink

Basic - Cutting board has cut marks and is no longer cleanable. Red and white cutting boards at triple sink grooved

Basic - Exterior door has a gap at the threshold that opens to the outside. Top part of exit door at kitchen

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Buildup of food debris/soil residue on equipment door handles. Bulk food (dry condiments) heavily soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. Restroom

Basic - Ripped/worn tin foil used as shelf cover. Shelving in hot box

Basic - Wall soiled with accumulated grease, food debris, and/or dust. End of cookline.

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Homemade and bottled on site, no labels and juices bottled on site and offered as grab n go! 36 bottles.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. T-Shirt type bags in use.

High Priority - Stop Sale issued due to food originating from an unapproved source. DTOP SALE ISSUED FOR UNAPPROVEDJUICE BOTTLES. 36 pint bottles.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts: must have labels including: identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Per owner he paid the difference and it's waiting to clear.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Food not stored at least 6 inches off of the floor. Frying oils

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over bread in reach in cooler

Basic - Faucet/handle missing at plumbing fixture. Cold water faucet front counter hand wash sink.

Basic - Food not stored at least 6 inches off of the floor. Frying oils in kitchen