Basic – Clean utensils or equipment stored in dirty drawer or rack. Clean Plates stored dirty with specks of old food stuck on plates at cook line. Washed pans with old food residue stuck on pans. Employee removed all plates to dishwasher

Basic – Equipment and utensils not properly air-dried – wet nesting. Metal pans being stacked wet.

Basic – Standing water in bottom of reach-in-cooler. Two door cooler on cook line has standing water inside unit.

Basic – Time/temperature control for safety food thawed in an improper manner. Pork ribs being thawed in standing water. Chef put ribs under running water **Corrected On-Site**

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at salad station still had farm stickers on them, employee discarded cut avocados and removed stickers and washed before cutting. **Corrected On-Site**