Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -trays on cook line

Basic – Drain cover(s) missing. -floor drain at kitchen entrance

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee items on prep tables

Basic – Equipment and utensils not properly air-dried – wet nesting. **Corrected On-Site**

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

Basic – Floor soiled/has accumulation of debris. -under cooking equipment

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -storage shelf above flat top soiled with grease

Basic – Old food stuck to clean dishware/utensils. **Corrected On-Site**

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present.

Basic – Outer openings not protected with self-closing doors. -rear door does not fully self close

Basic – Outer openings of establishment cannot be properly sealed when not in operation. -gaps along right side of door

Basic – Standing water in bottom of reach-in-cooler. -keg cooler at front counter

Basic – Wash/Rinse/Sanitizing solution not maintained clean. -wash solution