Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic – Cleaned and sanitized equipment or utensils not properly stored. Food trays stored on floor at cook line.

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line.

Basic – In-use knife/knives stored in cracks between pieces of equipment.

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

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at dessert station, gaskets soiled.

Basic – Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.