Basic – Cutting board has cut marks and is no longer cleanable. Green cutting board has deep grooves. No longer able to be cleaned and sanitized effectively..

Basic – Floor soiled/has accumulation of debris. Floors, walls and ceilings solid through out the establishment including the cook line, prep areas and storage areas.

Basic – Food stored on floor. Cooking oil stored on floor.

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Operator in the process of replacing the hood.

Basic – In-use wet wiping cloth/towel used under cutting board. Discussed the need to use a non porous material to avoid slippping of cutting board.

Basic – Light shield damaged/in disrepair. Light shield damaged from heat on cook line .

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment on cook line has a heavy accumulation of grease and food debris.

Basic – Stored food not covered. Walk in cooler beef, raw vegetables, rice

Basic – Unnecessary items/unused equipment on the premises. Outside back door there is broken equipment and utensils and a black stone grill.

Basic – Utensils in poor condition. Rubber spatula burned an broken.

Basic – Working containers of food removed from original container not identified by common name. Squeeze bottles throw out the kitchen containing food removed from the original container not labeled with common name. **Repeat Violation**