Basic – Dead roaches on premises. 5 dead roaches under clean dish rack, 3 dead roaches on floor under dry storage shelf, 1 dead roach under ice machine. 1 dead roach in a spiderweb in ceiling corner by office door. 1 egg casing under clean dish rack in dish area.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee drink on the warmer box. Observed an employee sweater stored over forks.

Basic – Employee with no beard guard/restraint while engaging in food preparation in the kitchen.

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed stacked wet containers in the dish area.

Basic – Floor soiled/has accumulation of debris. Observed grease build up on the floor by the fryer area,.

Basic – Food stored on floor. Observed two cases of water being stored on the floor under the prep table near the walk in cooler.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezer.

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

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food in the walk in cooler.

Basic – Working containers of food removed from original container not identified by common name. Observed a squeeze bottle of water on the cook line with no labeling.