Basic – Buildup of food debris/soil residue on equipment door handles. -walk in cooler door handle

Basic – Employee personal food not properly identified and segregated from food to be served to the public. -employee melon not segregated or identified

Basic – Equipment in poor repair. -walk in cooler seals torn

Basic – Exterior door has a gap at the threshold that opens to the outside. -rear door

Basic – Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -along rear wall at rear exit door

Basic – Floor soiled/has accumulation of debris. -floors under kitchen equipment soiled **Repeat Violation**

Basic – Food stored on floor. -box of oil stored on floor at dish machine **Corrected On-Site**

Basic – Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**

Basic – No waste receptacle installed at handwash sink provided with disposable towels. -hand wash sink at kitchen entrance

Basic – Wall soiled with accumulated grease, food debris, and/or dust. -walls at prep table next to rear exit door soiled **Repeat Violation**

Basic – Wet wiping cloth not stored in sanitizing solution between uses. -on cook line coolers