Basic – Bowl or other container with no handle used to dispense food. Scoop handle in rice, flour, corn starch and sauce buckets in walk-in

Basic – Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Basic – Cardboard used to line food-contact shelves. Metal shelves in walk-in cooler

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen

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

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages over prep cooler on cook line

Basic – Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint

Basic – Food stored on floor. Box of broccoli on floor of walk-in cooler

Basic – Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot set up behind partial wall in dining room, not fully enclosed

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler on cook line

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

Basic – Reuse of single-service or single-use articles. Shell egg trays reused on cook line

Basic – Walk-in cooler shelves with rust that has pitted the surface.