Priority: Potentially hazardous hot foods not temping at or above 135 degrees, potentially hazardous cold foods not temping at or below 41 degrees, improper storage of chemicals. Core: No paper towels next to hand sink, food stored on floor, screen missing on exhaust fan, facility wall damage and missing baseboards throughout restaurant, insufficient lighting in walk in cooler, and prepared foods left uncovered in walk in cooler risking cross contamination.

Follow Up 9.19.24. Priority: None.

Core: Screen missing on exhaust fan and food bins stored on floor.