Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled outside of walk in cooler in kitchen area.

Basic – Equipment and utensils not properly air-dried – wet nesting. Dishes stacked on top of each other preventing proper air drying in storage room on shelves in back of kitchen by back door.

Basic – In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between sheet pan housing waffle station and food preparation table on cooks line.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease and dust.

Basic – Single-service articles stored on a soiled surface. Togo boxes stored on floor next to gray refrigerator by back door in kitchen area.

Basic – Soiled dry wiping cloth in use. Soiled dry cloth stored on cutting board on reach in cooler on cooks line.

Basic – Stored food not covered. Raw ground beef, raw fish stored uncovered underneath reach in cooler on cooks line.

Basic – Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients on cooks line. **Repeat Violation**