Basic – Buildup of food debris/soil residue on equipment door handles. Observed oven door handle soiled. Observed microwave door handle soiled.

Basic – Cutting board attached to prep cooler at prep area has cut marks and is no longer cleanable.

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed large clean container wet nesting on drying shelf next to the three compartment sink.

Basic – Food not stored at least 6 inches off of the floor. Observed raw beef, ground beef empanadas stored on walk in cooler floor.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer, located by walk in freezer.

Basic – In-use tongs stored on equipment door handle between uses. Observed In-use tongs stored on oven door handle.

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop inside container handle touching chopped tomatoes.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gasket soiled.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled, freezer located by the walk in freezer.

Basic – Soiled dry wiping cloth in use. Observed soiled wiping cloth used as liner under clean plastic plates, glass containers net to the prep cooler at prep area.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with old food splash, behind the hand sink at cook line.