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

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

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal belongings around food preparation area.

Basic – Equipment in poor repair. Observed poor condition inside of the reaching cooler where water is stored.

Basic – Food stored on floor. Observed containers of oil and kitchen floor.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic – In-use wet wiping cloth/towel used under cutting board.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.