Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in back prep area with soiled interior.

Basic – Cardboard used to line food-contact shelves. Observed cardboard used to line shelves inside walk in cooler.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents near lobby area soiled.

Basic – Cutting board has cut marks and is no longer cleanable. Observed red cutting board at the prep area with cut marks and no longer cleanable.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observable employee wearing a personal watch while preparing food on cook line.

Basic – Floor area(s) covered with standing water. Observed standing water around the walking cooler and kitchen area.

Basic – Floor tiles missing and/or in disrepair. Observed several floor tiles missing and disrepair in prep area inside hot cook line.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at chest freezer near front counter service.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled filter inside kitchen in all hot cooking area. Observed ice machine filters soiled.

Basic – Reach-in cooler shelves with rust that has pitted the surface. Observed rust shelf inside reaching cooler next to three compartment sink.

Basic – Single-service articles not stored inverted or protected from contamination. Observed plastic half gallon bottles not inverted near back prep area.

Basic – Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed soiled apron near containers of rice not stored properly.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind main cook line soiled.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in chlorine sanitizing solution near sandwich prep area.

Basic – Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.

Basic – Working containers of food removed from original container not identified by common name. Observed several squeeze containers near front counter sandwich station containing oil with no label.