Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -isolated areas inside the ice machine on the cook line, surrounding interior components and on the inside rim of the bin interior

Basic – Bathroom door left open other than during cleaning or maintenance. -upstairs bathroom

Basic – Bowl or other container with no handle used to dispense food. -portion cups/no handles used to dispense from bulk food containers.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some ceiling areas near prep line

Basic – Cove molding at floor/wall juncture broken/missing. -cove molding in disrepair near entry to kitchen from bar

Basic – Dead roaches on premises. -1 dead roach underneath small table in front of storage rack -2 dead roaches on control device near prep table -4 dead roaches between cove molding and wall at entry to kitchen

Basic – Equipment in poor repair. -upstairs handsink faucet in bar

Basic – Exterior door has a gap at the threshold that opens to the outside.

Basic – Floors not maintained smooth and durable. -area near grease trap access

Basic – Food not stored at least 6 inches off of the floor. -bin of prepped chicken on the floor inside of the walk in cooler -case of canned tomatoes on the floor inside the prep area

Basic – In-use knife between pieces of equipment. -between cutting boards on cook line

Basic – No handwashing sign provided at a hand sink used by food employees. -downstairs mens restroom

Basic – Soiled Cloth rags used to line nonfood-contact shelves. -lining interior of coolers