GRILL FRESH

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse, clothing and umbrella stored on dry storage rack. Discussed with operator the need to keep employee belongings separated from food and supplies for the restaurant.

Basic - Floor area(s) covered with standing water. Dish room, prep area, cook area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 open employee beverages stored in walk in cooler behind front doors. Discussed the need to separate and ID all items that belong to staff.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork cooked 129F hot hold. Operator to reheat pork above 165F hot hold

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.