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

Basic – Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks at preparation table across from cook line and at preparation table across from walk in cooler.

Basic – Equipment in poor repair. Observed walk in cooler gasket in disrepair. **Repeat Violation**

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

Basic – Floor area(s) covered with standing water. Observed throughout the kitchen. **Repeat Violation**

Basic – Food not stored at least 6 inches off of the floor. Observed boxes of steak not stored at least 6 inches off of the floor at walk in cooler.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled by cook line. Observed fan guard at walk in cooler soiled.

Basic – Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from cook line. **Repeat Violation**

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

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled in walk in cooler. Observed wall soiled behind dishwasher.

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.