Basic – Buildup of food debris/soil residue on equipment door handles. -reach in cooler by kitchen exit has soiled handles with accumulation of grease and food debris

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in dining area soiled with dust

Basic – Dead roaches on premises. 1 dead roach under three compartment sink 2 dead roaches in hallway outside restroom 1 dead roach end of cook line under prep table Operator swept area

Basic – Floor under cook line soiled/has accumulation of debris.

Basic – Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic – Ice buildup in reach-in freezers in side storage room.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment soiled with grease and food debris

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. – unwashed lettuce, cucumbers and bell peppers in reach in cooler by kitchen exit commingling with ready to eat foods. Operator rearranged so that unwashed produce is stored below ready to eat **Corrected On-Site**

Basic – Walls behind steam table, cook line, wnd three compartment sink are soiled with accumulated grease and food debris.

Basic – Wet wiping cloths stored in soap and sanitizer mixed together. Operator remade sanitizer buckets without soap **Corrected On-Site**