Basic – Buildup of food debris/soil residue on equipment door handles. -all reach in cooler door handles on cook line

Basic – Ceiling tile missing. -one missing ceiling tile above left side of hood system

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

Basic – Equipment and utensils not properly air-dried – wet nesting. -food pans above 3 compartment sink **Corrected On-Site**

Basic – Exterior door has a gap at the threshold that opens to the outside. -rear exit door

Basic – Floor tiles missing and/or in disrepair. -missing floor tile before hallway to rear exit door where red tile transitions to white tile

Basic – Food stored on floor. -box of oil stored on floor in front of hot holding unit **Corrected On-Site**

Basic – In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**

Basic – Objectionable odors in bathroom or other areas of the establishment. -Hallway to rear exit door

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. -ready to eat fried chicken stored with unwashed produce in walk in cooler