Basic – Accumulation of debris inside warewashing machine.

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in restaurant not properly protected. **Corrected On-Site**

Basic – Employee with no hair restraint while engaging in food preparation on cooks line. **Corrected On-Site**

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

Basic – Floors not constructed to be easily cleanable. Floor tiles in kitchen not easily cleanable needs grouting.

Basic – In-use tongs stored on equipment door handle between uses. Tong hanging overhead on cooks line. **Corrected On-Site**

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Servers station near expo line.

Basic – No waste receptacle installed at handwash sink provided with disposable towels. Servers Side station in restaurant **Corrected On-Site**

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior cold holding unit reach in cooler on cooks line . Exterior of fryers and flat top grill on cooks line. Dish racks

Basic – Stored food not covered. Cooked Hash browns stored under flat top stove on cooks line not covered. **Corrected On-Site**

Basic – Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**