Basic – Bowl or other container with no handle used to dispense food. Used to scoop cooked rice. Management discarded bowls. **Corrected On-Site**

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over reach in chest freezers.

Basic – Ceiling tile missing. Over cook line and walk in cooler.

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

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees bottled water on the counter with utensils and plastic wrap.

Basic – Food stored on floor. Bins of raw and cooked chicken on the floor in the kitchen. Staff picked it up. **Corrected On-Site**

Basic – In-use knife/knives stored in cracks between pieces of equipment. Between table and wall of walk-in cooler.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over cook line.

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

Basic – Ripped/worn tin foil used as shelf cover. Lining the shelves under the prep tables on the cook line.

Basic – Single-service articles not stored inverted or protected from contamination. To go boxes in storage. Staff turned them over. **Corrected On-Site**

Basic – Single-service articles stored on a soiled surface. To go boxes stored on shelf over the cook line.

Basic – Water leaking from pipe. Under hand sink located on the front service counter.

Basic – Wet mop not stored in a manner to allow the mop to dry. Staff took mop out of the water. **Corrected On-Site**

Basic – Working containers of food removed from original container not identified by common name. Large white bins with white substance.