Basic – Accumulation of dead or trapped insects, in control devices. -monitoring stations inside storage room in back along floor. -time extended until next unannounced inspection per Selina Liu

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Buildup of food debris/soil residue on equipment handles. -storage containers inside kitchen

Basic – Cardboard used to line food-contact storage/shelving. -chest freezers

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on station at near end of cookline to kitchen door

Basic – Floor soiled/has accumulation of debris. -under refrigerators near back door

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic – Ice buildup in reach-in freezer.

Basic – In-use tongs stored on equipment door handle between uses. -oven door

Basic – No handwashing sign provided at a hand sink used by food employees. -up front

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -storage racks on line

Basic – Objectionable odors in areas of the establishment. -cook line when running hand sink. Advised to clear potential debris inside pipe

Basic – Reuse of single-service or single-use articles. -plastic jugs with handle reused for spices on cook line. Due to inability ti clean/sanitize handle this is not adequate for reuse.

Basic – Working containers of food removed from original container not identified by common name. -white seasonings/spices