Basic – Buildup of food debris/soil residue on equipment door handles. -upright reach in cooler by back door.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic – Cutting board has cut marks and is no longer cleanable.

Basic – Employee cigarettes stored on cutting board.

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic – Floor soiled/has accumulation of debris. i -heavy accumulation of grease and food debris under cooking equipment. -heavy accumulation of food debris under vertical mixer.

Basic – Floor tiles missing and/or in disrepair by dish machine.

Basic – No handwashing sign provided at a hand sink used by food employees in bar area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -table fan at cookline soiled with dust, grease. -shelving at cookline soiled with debris. -buildup of grease on cooking equipment. -exterior of microwave soiled. -heavy buildup of grease, debris on alto sham. -heavy buildup of debris on VCM. -Hobart brand mixer base soiled with food debris.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

Basic – Soiled cardboard used to line nonfood-contact shelves.

Basic – Walls in kitchen heavily soiled with accumulated grease, food debris, and/or dust.