Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on shelf over make table next to kitchen entrance

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on make table next to three compartment sink

Basic – No handwashing sign provided at a hand sink used by food employees. In bathroom

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass door reach in freezer exterior Several equipment gaskets throughout

Basic – Open dumpster lid.

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

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Both handwashing sinks in kitchen

Basic – Unnecessary items/unused equipment on the premises. Several pieces of equipment outside behind restaurant

Basic – Working containers of food removed from original container not identified by common name. Sugars and spices in bulk containers on shelf above make table next to three compartment sink