Basic – Bowl or other container with no handle used to dispense food. -sauce cups used as scoops in spice containers

Basic – Buildup of food debris/soil residue on equipment door handles. -cold holding unit handles

Basic – Equipment in poor repair. -reach in cooler and warmer caskets soiled

Basic – Floor soiled/has accumulation of debris. -floor where floor meets cove molding soiled

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

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cold holding units -exterior of spice bins

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink in kitchen slow draining

Basic – Water leaking from pipe and/or faucet/handle. -triple sink faucet leaking