Basic – Accumulation of dead insects, on the shelf above prep sink with open uncovered food cooling below shelf approx 45 dead flying insects. Dead roaches in sticky traps under prep sink and behind upright freezer aprox 30, also 12 in drip pan below reach in, also 4 in sticky trap behind water heater and 6 in trap by back door7 dead under 3 compartment sink,6 dead in back corner.in Employee restroom 1 dead spider, 5 dead flies. 1 dead on shelf under fan, 13 dead in waitstaff cabinets Aprox 20 dead insects on clean dish corner floor

Basic – Bowl or other container with no handle used to dispense food. In the Grits in prep area.

Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. On shelve above prep table.

Basic – Build-up of grease/dust/debris on hood filters.

Basic – Case/container/bag of food stored on floor in dry storage area. Oil, canned greens

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tile on ceiling in waitstaff area

Basic – Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance. In waitstaff area

Basic – Clear drinking cups not properly air-dried – wet nesting in kitchen.

Basic – Covered waste receptacle not provided in women's bathroom.

Basic – Fan cover in walk-in cooler has accumulation of dust or debris.

Basic – Floor soiled/has accumulation of debris. Under reach in and cooking equipment

Basic – Food-contact surface not smooth and easily cleanable.outdoor shed for food dry storage and supplies walls and ceilings not properly cleanable covered with insulated sheething

Basic – Gaskets with slimy/mold-like build-up. On cooks line make table.

Basic – Grease accumulated on kitchen floor under cooking equipment.

Basic – Grease and dumpster not on proper pad.

Basic – Hole in ceiling. In employee restroom around light fixture

Basic – Kitchen Ceiling shows damage and is in disrepair.

Basic – Kitchen floor Worn floors

Basic – No mop sink or curbed cleaning facility provided.

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.unfinished wood on door divider into kitchen

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Outside stock room door open when I arrived for inspection.

Basic – Outer openings of establishment cannot be properly sealed when not in operation. Large kitchen fan openings underneath and torn 16 mesh screen covering, back screen door does not stay closed

Basic – Screening is not 16-mesh to the inch. Large kitchen fan in kitchen.

Basic – Single-service articles improperly stored.napkins on floor in dry storage shed case of napkins on the floor

Basic – Soil residue build-up on nonfood-contact surface. Top shelf above small holiday reach in freezer. Also shelf above prep sink, also back screen door, on shelves under prep tables

Basic – Toilet not flushing/functioning properly. One toilet out of order.

Basic – Walk-in cooler floor soiled.

Basic – Walk-in cooler gasket torn/in disrepair.

Basic – Walk-in cooler shelves soiled with encrusted food debris.