Basic – Bowl or other container with no handle used to dispense food. Several on cookline **Repeat Violation**

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Several items and drinks in glass door reach in cooler at front counter **Repeat Violation**

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on make table **Repeat Violation**

Basic – Food stored on floor. In use raw meats being stored in boxes on floor during preparation Several boxes in walk in cooler

Basic – In-use tongs stored on equipment handle between uses. On cart in front of grill **Repeat Violation**

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment gaskets throughout Hood vents over cookline Fan covers walk in cooler **Repeat Violation**

Basic – Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water