Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavily soiled in the kitchen

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on the dry condiment rack, cellphone on the cookline

Basic – Equipment and utensils not properly air-dried – wet nesting. Clean storage rack

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

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

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exit door has a gap between the wall and door when closed , not tightly sealed

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

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Under the prep table