Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above single service storage shelf.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./cleaned glasses at the patio. **Corrected On-Site**

Basic – Equipment and utensils not properly air-dried – wet nesting./plastic containers. **Repeat Violation**

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit./110F, cook line. **Repeat Violation**

Basic – Presetting of unwrapped silverware and/or tableware outdoors. **Corrected On-Site**

Basic – Stored food not covered./cut fruit at bar.

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date./ROP cheese sauces without HACCP not properly labeled/with made day (9/24) but no 48 hours end day and time.

Basic – Unwrapped single-service utensils not presented so that only the handles are touched./plastic spoons at front expo station.

Basic – Water leaking from pipe and/or faucet/handle./dish room hand sink.

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, rechecked 200ppm/ **Corrected On-Site** **Repeat Violation**