Basic – Bowl or other container with no handle used to dispense food. Red drinking cup used for scoop of sugar at wait station **Corrected On-Site**

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling waitstation,cooks line,prep area and dish wash area,heavily soiled

Basic – Equipment in poor repair. Drawer on cooks line where shrimp and mahi is stored does not close all the way

Basic – Floor soiled/has accumulation of debris. Under flat top grill,fryers,reach in freezer at cooks line and prep area

Basic – In-use tongs stored on equipment door handle between uses. In use tongs stored on grill handle Knife stored between table and make table at cooks line **Corrected On-Site**

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top grill Storage shelving throughout facility heavily soiled

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

Basic – Time/temperature control for safety food thawed in an improper manner. Mahi thawing not removed from pouch as stated on direction **Corrected On-Site**

Basic – Unnecessary items/unused equipment on the premises. Ripped chair cushions stored in liquor room

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted and debris

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Throughout cooks line,prep area,dish wash area

Basic – Working containers of food removed from original container not identified by common name. Sugar in large container at wait station with no label **Corrected On-Site**