Basic – Accumulation of debris in three-compartment sink.

Basic – Bowl or other container with no handle used to dispense food. Portion cups in sugar,flour,salt.

Basic – Cardboard used to line food-contact shelves. Soiled cardboard lining grill table in kitchen

Basic – Dead roaches on premises. 5 dead roaches under freezer in rear prep area. 2 dead roaches in mop sink

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

Basic – Equipment and utensils not properly air-dried – wet nesting. All new employees must obtain food handler certificates within 60 days of hire date bowls above 3 compartment sink are wet

Basic – Floor area(s) covered with standing water. Cloudy standing water on floor under reach in freezer in rear prep area

Basic – Food stored on floor. Bag of onions on floor in walk in cooler. 3 cases of mangoes on floor under prep table in kitchen

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All new employees must obtain food handler certificates within 60 days of hire date cooler gaskets soiled

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Prep area sandwich prep table

Basic – Single-service articles not stored inverted or protected from contamination. Front service area near fish tank

Basic – Wet mop not stored in a manner to allow the mop to dry. Near mop sink

Basic – Working containers of food removed from original container not identified by common name. Large white buckets with food in them near walk in cooler need identification

Basic – Worn, torn and/or soiled floors/carpeting. Under equipment on cooks line and front counter serving area