Basic – Bowl or other container with no handle used to dispense food. -bowl in sugar bins

Basic – Buildup of food debris/soil residue on equipment door handles.reach in cooler across from fryer -both cook line coolers

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -multiple ceiling tiles in dish washing area

Basic – Employee with no hair restraint while engaging in food preparation.

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

Basic – Equipment in poor repair. -cook line cooler seals torn

Basic – Floor soiled/has accumulation of debris. -under and behind fryers -under mop sink

Basic – Food stored on floor. -oil jug on floor in kitchen

Basic – In-use wet wiping cloth/towel used under cutting board.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled

Basic – Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. -both cook line coolers

Basic – Reuse of single-service or single-use articles. -jug cut and used as scoop

Basic – Time/temperature control for safety food thawed in an improper manner. -raw chicken thawed in standing water

Basic – Wet wiping cloth not stored in sanitizing solution between uses. -wet cloth on prep table

Basic – Working containers of food removed from original container not identified by common name. -sugar bins not labeled