Basic – Buildup of food debris/soil residue on equipment door handles.

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic – Cove molding at floor/wall juncture broken/missing.

Basic – Cutting board has cut marks and is no longer cleanable.

Basic – Floor soiled/has accumulation of debris under equipment.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving at cookline soiled with food debris. -wire shelving in food preparation area soiled with dust,grease.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

Basic – Wall soiled with accumulated food debris behind shelving.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic – Worn floors in kitchen.