Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans on shelf beside triple sink not inverted.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top water bottle on fliptop cutting board. Employee moved beverage to shelf under prep table. **Corrected On-Site**

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top water bottle on fliptop cutting board. Employee placed straw in bottle.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch.

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash sink set up in middle compartment of triple sink instead of first compartment. Advised operator to have dishwasher drain and correctly set up when employee arrives to work.

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture at entrance to kitchen not properly shielded. **Repeat Violation**

Basic – No conspicuously located ambient air temperature thermometer in holding unit. In Levella reach in cooler at front counter. Manager added spare probe thermometer to unit. **Corrected On-Site**

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall by fryers heavily soiled.