Basic – Equipment and utensils not properly air-dried – wet nesting.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hot holding unit/121F. Cook line grill/96F.

Basic – Old labels stuck to food containers after cleaning.

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

Basic – Working containers of food removed from original container not identified by common name./flour and sugar bins/back kitchen.