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

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

Basic – Floor soiled/has accumulation of debris. Cooking area.

Basic – Floor tiles missing and/or in disrepair.

Basic – Floors not constructed to be easily cleanable.

Basic – Floors not maintained smooth and durable. Throughout kitchen area.

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

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Coffee area RIC.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen Hood.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

Basic – Soiled dry wiping cloth in use.

Basic – Stored food not covered. Observed most cooked foods not covered inside RIC.

Basic – Time/temperature control for safety food thawed in an improper manner. Frozen beef thawed in three compartment sink room temperature.

Basic – Wall soiled with accumulated grease, food debris, and/or dust.throughout kitchen area.

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.