Basic – Clean utensils or equipment stored in dirty drawer or rack. Utensils stored in soiled bus tub on drying rack.

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

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.prep area in rear of restaurant employee beverage on prep table. Employee relocated the beverage during inspection. **Corrected On-Site**

Basic – Floor area(s) covered with standing water. In walk in cooler and cook line.

Basic – Wet wiping cloth not stored in sanitizing solution between uses.wet wiping cloth on prep table in prep area in rear of the kitchen. Discussed the importance of storing wet wiping cloths in sanitizing solution between uses.

Basic – Working containers of food removed from original container not identified by common name. Spray bottle containing oil and some shakers containing food that has been removed from the original container no labeled with common name. **Corrected On-Site**