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

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above food prep area in pastry section.

Basic – Equipment and utensils not properly air-dried – wet nesting.

Basic – Floor soiled/has accumulation of debris. Floors under equipment in dish area and walls in dish area soiled.

Basic – Food stored on floor. In walk in cooler.

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. In pastry section

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Dispenser broken, operator called during inspection and manually set up with chlorine, until repairs are made **Corrected On-Site**