Basic – Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line missing beard guard.

Basic – Equipment and utensils not properly air-dried – wet nesting. At dish area, plastic and metal containers stacked before air drying.

Basic – Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under equipment at end cook line and at fryer has build up of grease and debris. Wall at stand mixer area has build up of splatter debris. Ceiling vent by walk-in cooler has dust build up. **Repeat Violation**

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At wait station, plate above nozzle on hot chocolate machine soiled. **Repeat Violation**