Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dish machine holding too much water causing grey water to spill onto floor during run -water is not drained between wash and rinse cycle

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.

Basic – Employee eating in a food preparation or other restricted area. -employee eating and drinking in kitchen

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone on dish table at front counter

Basic – Equipment and utensils not properly air-dried – wet nesting.

Basic – Exterior door has a gap at the threshold that opens to the outside. -rear door, bottom right corner

Basic – Old labels stuck to food containers after cleaning.

Basic – Outer openings not protected with self-closing doors. -rear door stops before closing

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves