Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. In between cooking equipment like the fryers

Basic – Build-up of soil/debris on the floor under shelving. By front bar area and throughout kitchen area also.**Repeat Violation** **Repeat Violation**

Basic – Buildup of food debris/soil residue on equipment door handles.in reach in coolers located in cookline area

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 – Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Basic – Dead rodent present.observed a dead mouse in front bar area by beer keg coolers

Basic – Equipment in poor repair. Broken door in entrance of kitchen area **Repeat Violation**

Basic – Grease accumulated on kitchen floor and/or under cooking equipment

Basic – Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation**

Basic – No handwashing sign provided at a hand sink used by food employees. Mans bathroom

Basic – Observed standing water in bottom of reach-in cooler.in front beer keg cooler

Basic – Reach-in cooler gasket torn/in disrepair located in cookline area. **Repeat Violation**

Basic – Soiled reach-in cooler gaskets.

Basic – Unnecessary items/unused equipment on the premises.unused equipment throughout kitchen area like unused ice machine and different event items located on the restaurant **Repeat Violation**

Basic – Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**

Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**