SWEET AND SALTY ISLAND GRINDZ

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler back line ; Mac and cheese (48F - Cold Holding); chicken (48F - Cold Holding) unit was open during lunch operator moved items to the dukes coolerb

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the prep area ceiling damage needs to be repaired

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under the grill -the side of the grill and fryer grease build up -hood filters

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the prep area the fan needs cleaning and the surrounding walls

Basic - Water leaking from pipe and/or faucet/handle. Faucet at the 3 compartment sink

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken over raw beef in the make cooler

Basic - Employee with no hair restraint while engaging in food preparation.