Basic – Bowl or other container with no handle used to dispense food. -styrofoam bowls in sauce containers in walk in cooler.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -at bar area

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tilapia in walk in cooler. **Corrected On-Site**

Basic – Cutting board has cut marks and is no longer cleanable. -blue cutting board in dish area.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -by red and green cutting boards on dish area.

Basic – Equipment in poor repair. -gaskets in reach in cooler on cook line.

Basic – Floor tiles missing and/or in disrepair. -in kitchen

Basic – Food stored on floor in walk in freezer.

Basic – Hole in or other damage to wall in bar area.

Basic – Ice scoop handle in contact with ice at soda machine.

Basic – Lights not functioning under hood suppression system.

Basic – No handwashing sign provided at a hand sink used by food employees. -in women's restroom **Corrected On-Site**

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers on cook line -top of stove on cook line.

Basic – Raw fruits/vegetables not washed prior to preparation. -avocados on cook line.

Basic – Storage shelves with rust that has pitted the surface in back kitchen.