Basic – Equipment and utensils not properly air-dried – wet nesting. Observed plastic containers not properly air-dried – wet nesting above the 3 compartment sink.

Basic – Floor soiled/has accumulation of debris. Observed throughout the establishment.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the cook line.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed yellow cloth on preparation area.

Basic – Working containers of food removed from original container not identified by common name. Observed bin with flour not identified at the cook line.