Basic – Employee personal food not properly identified and segregated from food to be served to the public. -above dry goods rack beside walk in cooler, operator relocated **Corrected On-Site**

Basic – Equipment and utensils not properly air-dried – wet nesting. -metal pans on dish rack

Basic – Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -mint crystals glass rimmer container

Basic – Floor area(s) covered with standing water at end of cook line near ice machine and under dish machine

Basic – Light not functioning in kitchen over single service storage rack

Basic – No handwashing sign provided at a hand sink used by food employees at server beverage station

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks -gaskets on walk in cooler door -underneath grates on bread toaster on front line.