Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.

Basic – Cutting board has cut marks and is no longer cleanable.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Stored with coffee and tea items in server area.

Basic – Employee with no beard guard/restraint while engaging in food preparation.

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

Basic – In-use tongs stored on equipment door handle between uses. Tongs moved.

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

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

Basic – Old labels stuck to food containers after cleaning.

Basic – Open dumpster lid.

Basic – Stored food not covered. Ice cream in freezer. **Corrected On-Site**

Basic – Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water. Noodles thawing at room temp.

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cook line and back kitchen

Basic – Water leaking from pipe and/or faucet/handle. Hand washing sink in dish machine area

Basic – Wet mop not stored in a manner to allow the mop to dry. Wet in bucket

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.