Basic – Cardboard used to line food-contact shelves. Under prep table next to sandwich make line

Basic – Cloth used as a food-contact surface. Cloth used to cover rice on cooks line

Basic – Damaged/spoiled/recalled food not properly segregated. Six 5# can hoisin sauce dented on shelf with undamaged food

Basic – Dead roaches on premises. 3 dead roaches under hot water heater in dry storage area in kitchen. A large area of concentrated roach wings and legs under the hot water heater in the dry storage area of the kitchen 2 dead roaches next to mop sink in kitchen 1 dead roach next to reach in freezer in rear of kitchen 2 dead roaches under 3 compartment sink. 1 dead roach under hand wash sink near slicer

Basic – Equipment and utensils not properly air-dried – wet nesting. Dishes stacked wet on shelves above 3 compartment sink

Basic – Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door

Basic – In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back kitchen door open

Basic – Time/temperature control for safety food thawed in an improper manner. Trays of half frozen chicken on sheet trays thawing at room temperature sitting on the three compartment sink