Basic – Cutting board has cut marks and is no longer cleanable. Cook line. **Repeat Violation**

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on the cook line .

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above the ovens.

Basic – Single-service articles improperly stored. Drink cups for the Employees not properly protected in the waitress station.

Basic – vents soiled with accumulated food debris, grease, dust, or mold-like substance dining room and front area.