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

Basic – Current Hotel and Restaurant license not displayed.

Basic – Cutting board has cut marks and is no longer cleanable. Observed at preparation area by cook line.

Basic – Dead roaches on premises. Observed 9 dead roaches inside a glutrap above preparation table across from handsink at kitchen.

Basic – Employee with no hair restraint while engaging in food preparation. Observed chef with no hair restraint at kitchen.

Basic – Equipment in poor repair. Observed reach in cooler door at back of the establishment in disrepair.

Basic – Floor area(s) covered with standing water. Observed standing water by reaching in coolers at kitchen.

Basic – Floors not constructed to be easily cleanable. Observed throughout the establishment.

Basic – In-use tongs stored on equipment door handle between uses. Observed at cook line.

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

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at handsink located next to dishwasher machine.

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

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses throughout the establishment.