Basic – Buildup of food debris/soil residue on equipment door handles. Freezer handles soiled

Basic – Cardboard used to line nonfood-contact shelves. Soiled cardboard lined shelves between next to fryers on cook line

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

Basic – Food stored in a location that is exposed to splash/dust. Plastic bins of rice stored directly in front of hand sink at rear of kitchen with no splash guard, discussed potential for cross contamination with staff

Basic – Food stored on floor. Cooking oil containers on floor on cook line **Repeat Violation**

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

Basic – In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line soiled **Repeat Violation**

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin

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

Basic – Reuse of single-service or single-use articles. Shell egg trays reused on cook line soiled