Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic – Bathroom door left open other than during cleaning or maintenance. -employee restroom in kitchen

Basic – Bowl or other container with no handle used to dispense food. -in multiple containers throughout

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice buckets not inverted

Basic – Cutting board has cut marks and is no longer cleanable. -multiple cutting boards throughout

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -drink cup with equipment in prep area

Basic – Floor area(s) covered with standing water. -far end of kitchen

Basic – Hood filter missing from automatic fire suppression/exhaust system. -2 filters missing on cook line

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line cooker next to grill seals and hinges soiled -buildup of residue on equipment throughout kitchen -soda gum drain line at bar

Basic – Old labels stuck to food containers after cleaning.

Basic – Standing water in bottom of reach-in-cooler. -fry cooler

Basic – Wall soiled with accumulated grease, food debris, and/or dust. -back wall of fryer soiled with grease