Basic – Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles on cooks line are soiled at time of inspection

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks in kitchen on shelves with clean plate ware at time o findpection

Basic – Food stored on floor. Observed food stored on kitchen floor at time of inspection

Basic – In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in kitchen at time of inspection

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of kitchen equipment soiled at time of inspection

Basic – Time/temperature control for safety food thawed in an improper manner. Observed packages of chicken on chest freezer in freezer area at track of kitchen. Employee placed chicken in walk in cooler to thaw during inspection. **Corrected On-Site**