Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator dishwasher has not been in use for approximately two weeks.

Basic – Employee with no beard guard/restraint while engaging in food preparation.

Basic – Equipment in poor repair. Door handles on front line reach in cooler

Basic – Floor area(s) covered with standing water. Warewashing area.

Basic – Floor drain soiled/has accumulation of debris. In warewash area

Basic – Food-contact surface not smooth and easily cleanable. Damaged spatula in warewash area and outside of oven.

Basic – In-use tongs stored on equipment door handle between uses. Front line

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

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on frontline.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mat for cutting board on front line. Exterior of bulk rice container. Spray hose nozzle in warewash area and vent over catering area.

Basic – Plumbing system in disrepair. Dripping water from mop sink faucet.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. warewash area.

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. One bucket tested zero ppm then reset at 200ppm.