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Spray bottles stored in the janitor room containing chemicals where on the build., , **Label all spray bottles/chemicals used in the facility, to identify content.

There was no soap or paper towel in the hand wash sink at the back food prep area,, , **Equip all hand wash sinks with hot and cold water, soap, and single use paper towels.

1. Bowls of cooked chicken and steak, spice containers and food insert containers were left on the countertop within the splash zone of the hand wash sink in the front food prep area., , **Store food items in a safe and sanitary manner to prevent contamination of food, **Do not store food items in the splash zone of the hand wash sink, **Keep splash zone of hand wash sinks free of food items or install a barrier between hand wash sink and countertop, , 2. Scoop used for dried fried chickpeas, was stored in the insert containing the peas with the handle in contact with the food item, , **Store utensils in a clean and sanitary manner to prevent contamination of food, , 3. Food items stored in the 2-drawer compartment cooler by the cook line were left uncovered., , **Cover all food items in cold storage to protect from contamination., , 4. Personal items (cell phone and jacket) were stored on food items in the back food prep area, , **Store personal items separate from food items to protect food from contamination, , 5. Aprons were stored in the mop sink/janitor room., , **Remove aprons as they are considered food items from this location and store in a clean and sanitary manner.

1. The hand wash sink in the front food prep area appeared clogged and was draining slowly, , **Repair sink, , 2. Cardboard was used to line shelf used to store food equipment in the back food prep area, , **Remove cardboard as cardboard is not cleanable, **Cardboard may be replaced with lining made from materials that are smooth, cleanable, and impervious to moisture.

1. Grease buildup was noted on equipment throughout the kitchen; prep cooler handles, freezer door, handles, cooler door handles, etc., , **Please clean, **Ensure routine cleaning is conducted for all high touch places, , 2. A build-up of char was noted on the ventilation hood above the grill, , **Please clean, , 3. The bottom layer of the stainless-steel cooler and stainless-steel freezer in the back food prep area were dirty., , **Please clean

1. Dirt and grease build-up was noted on the floors throughout the kitchen., , **Please clean, , 2. Clutter (empty cardboard boxes) was noted at the back prep area by the back door, , **Declutter area

The QUAT sanitizing solution contained in the sanitizing bucket in the front food prep area was measured at 100ppm. Operator refilled fresh solution measured at 200ppm., , **Ensure that the QUAT sanitizer used in the food prep area is maintained at 200ppm

Fish batter was stored at room temperature. Operator reported batter was left out for more than 2 hours. Temperature of batter was probed at 15 degrees C. Batter was discarded., , **All high-risk foods must be stored at 4 degrees C and below at all times., **Do not leave high-risk foods at room temperature for more than 2 hours

No record of pest control monitoring was available during the inspection., , **Ensure that adequate pest control measures are in place in the facility. monitor for activities and maintain records on site., **Pest control checklist emailed to operator.

Grease build-up was noted on cooler handles in the front and back food prep areas and on the wall beside the deep fryer., , **Please clean, **Ensure that high touch areas/equipment in the facility are cleaned and sanitized frequently to prevent potential contamination of food.