Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic – Cleaned and sanitized equipment or utensils not properly stored. Observed tongs stored on oven door handle.

Basic – Current Hotel and Restaurant license not displayed.

Basic – Cutting board has cut marks and is no longer cleanable at cook line.

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Observed several containers of employee food stored over containers of food used for customers all around kitchen.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and tea stored above preparation area and stored food.

Basic – Employee with ineffective hair restraint while engaging in food preparation. Observe employee at kitchen with no hair restraint.

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed pan with water inside at ware washing area.

Basic – Exterior doors has a gap at the threshold that opens to the outside.

Basic – Food not stored at least 6 inches off of the floor. Observed plastic containers of sauce stored on floor by preparation sink and walk-in cooler.

Basic – Grease on the ground and/or pad around grease receptacle.

Basic – In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs stored on oven door handle.

Basic – Mop sink is not being used on a daily basis due to excessive items stored inside of it. Operator said they dump waste water on floor drain. Coached operator on correct waste water disposal.

Basic – No Heimlich maneuver/choking sign posted.

Basic – No conspicuously located ambient air temperature thermometer in holding unit at reach-in cooler at cook line.

Basic – No copy of latest inspection report available.

Basic – No handwashing sign provided at a hand sink used by male food employees.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed microwave door handle soiled.

Basic – Plumbing system in disrepair. Observed hot water knob at hand washing sink hard to turn at cook line.

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observe container with tools stored on top of reach in cooler. **Corrected On-Site**

Basic – Unsealed concrete floor at walk-in cooler. **Repeat Violation**

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 25 ppm. Manager added chlorine to solution. **Corrective Action Taken**

Basic – Wiping cloth sanitizing solution stored on the floor.

Basic – Working containers of food removed from original container not identified by common name. Observed container of sugar not properly labeled.