Basic – Clean equipment/utensils not stored at least 6 inches above the floor.

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. Kitchen back door.

Basic – Floor soiled/has accumulation of debris. Cooking line and under dishwasher area.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic – In-use wet wiping cloth/towel used under cutting board.

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen RIC.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like Substance to all kitchen door gasket.

Basic – Soiled dry wiping cloth in use.

Basic – Stored food not covered. Observed most cooked foods not covered inside walk in cooler.

Basic – Time/temperature control for safety food thawed in an improper manner. Frozen shrimp being thawed in room temperature kitchen area,

Basic – Utensils in poor condition. Most kitchen utensils.

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

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.