Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. – women's restroom

Basic – Bowl or other container with no handle used to dispense food. – in bulk seasoning

Basic – Buildup of food debris/soil residue on equipment door handles. – cook line prep cabinet handle – reach in freezer handle

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. – chlorine sanitizer zero ppm -operator states establishment using triple sink for wash, rinse, and sanitize.

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

Basic – Floor soiled/has accumulation of debris. – next to oven – next to flat top grill

Basic – Hole in or other damage to wall. – door frame at back door

Basic – Ice buildup in reach-in freezer

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic – No handwashing sign provided at a hand sink used by food employees. – women's restroom

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – hood filter – glass door freezer

Basic – Outer openings not protected with self-closing doors. **Repeat Violation**

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

Basic – Single-service articles improperly stored. – single serve togo items stored next to gas water heater