Basic – Bowl or other container with no handle used to dispense food. Observed in containers of flour and chimmychurry.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at cook line top shelf not stored inverted.

Basic – Dishmachine has no data plate/operating specifications. Observed establishment with no secondary means of monitoring rinse temperature at high temp dish machine.

Basic – Exterior door has a gap at the threshold that opens to the outside. Observed at exit door next to dish area.

Basic – Floor area(s) covered with standing water. Observed at dish area.

Basic – Food stored on floor. Observed boxes of produce , breads and fries in walk in cooler/ freezer stored on floor.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.

Basic – In-use tongs stored on equipment door handle between uses. Observed at oven doors. Chef removed. **Corrected On-Site**

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of sugar. Operator removed.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water of 84F.

Basic – Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed for high temp dish machine gauge in operable.

Basic – Single-service articles not stored inverted or protected from contamination. Observed to go trays at cook line top shelf not stored inverted. Chef began to invert. **Corrected On-Site**

Basic – Standing water in bottom of reach-in-cooler. Observed at dessert station reach in cooler.

Basic – Stored food not covered. Observed at beverage station pitcher of tea stored uncovered. Operator placed cover. Observed containers in reach in cooler stored uncovered.