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

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

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

Basic – Employee with soiled clothing. Kitchen cook, employee cafeteria cook.

Basic – Equipment in poor repair. Observed most walking cooler doors damage.

Basic – Floor area(s) covered with standing water. Observed standing water inside most walk in cooler floors.

Basic – Floor not cleaned when the least amount of food is exposed. Throughout kitchen area.

Basic – Floor soiled/has accumulation of debris. Observed food debris inside all kitchen walk in coolers, clean behind rational, deep fat fryers, stoves, etc.

Basic – Stored food not covered. Observed most ready to eat food not properly covered inside walk-in coolers.

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic – Wet mop not stored in a manner to allow the mop to dry.

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.