Basic – Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. In kitchen.

Basic – Clean utensils or equipment stored in dirty drawer or rack. Cleaned pans stored in soiled containers. Dry rack.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep area. Moved by manager. **Corrected On-Site**

Basic – Floor soiled/has accumulation of debris. Grease buildup on floors under cook line equipment. Floors soiled in kitchen.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on sides of fryers.

Basic – Old food stuck to clean dishware/utensils. Old food debris on cleaned pans. Dry rack.

Basic – Old labels stuck to food containers after cleaning.Old labels on exterior of cleaned pans : dry rack.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in coolers in kitchen.

Basic – Stored food not covered. Uncovered cut carrots , celery in walk in cooler.