GRAND PUBLIC

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at bar watermelon (48F - Cold Holding). As per operator less than 1 hour. Operator placed onto ice. **Corrective Action Taken**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (119F - Hot Holding) as sushi station. As per operator less than 1 hour.

High Priority

Old labels stuck to food containers after cleaning.

Basic - Old labels stuck to food containers after cleaning. Observed for clean containers at drying rack. Operator began to remove. **Corrective Action Taken**

Basic

Ceiling tile missing.

Basic - Ceiling tile missing. Observed missing at sushi station area. Operator replaced tile. **Corrected On-Site**

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at cook line used as dump sink with ice remnants inside.

Intermediate

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed for soda spray nozzle at bar.

Intermediate

In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in containers of rice and flour. Operator removed. **Corrected On-Site**

Basic