Basic – Bowl or other container with no handle used to dispense food ( yellow buckets chicken spice and under microwave).

Basic – Case/container/bag of food stored on floor in dry storage area ( onions on floor).

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

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils ( on prep table and microwave in kitchen).

Basic – Employee with no hair restraint while engaging in food preparation.

Basic – Equipment and utensils not properly air-dried – wet nesting ( beverage glasses in wait station).

Basic – Food debris/dust/grease/soil residue on exterior of microwave ( small white one by steam table).

Basic – Food not stored at least 6 inches off of the floor ( oil in back storage area).

Basic – Gaskets with slimy/mold-like build-up ( three door freezer).

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic – In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. ( spoon in pico in walk in cooler).

Basic – In-use wet wiping cloth/towel used under cutting board ( near ca n. Opener on kitchen prep table).

Basic – Interior of microwave soiled with encrusted food debris both in kitchen area.

Basic – Potentially hazardous (time/temperature control for safety) food thawed at room temperature ( prepped steak).

Basic – Shelf under preparation table soiled with food debris ( under microwave, by fryer, prep table in middle of kitchen).

Basic – Soiled reach-in cooler gaskets ( make cooler ).

Basic – Stored food not covered in reach-in freezer ( beef ).

Basic – Stored food not covered in walk-in cooler ( chicken).

Basic – Wet wiping cloth not stored in sanitizing solution between uses ( on kitchen prep table).