Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several plates in clean dish storing rack in warewashing area not inverted.

Basic – Equipment and utensils not properly air-dried – wet nesting. Presence of water in multiple plates stocked together in the clean dish storing rack.

Basic – Equipment in poor repair. High temperature dish machine not working at the time of inspection, and down for five days, per operator. Three compartment sink set up and used until repair. Gasket in single door reach in cooler, next to handwashing sink outside manager's office, not sealing properly.

Basic – Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Condensation dripping from the ceiling in the cook line.