Basic – Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic – Equipment in poor repair. Gaskets on several units in poor repair: upright freezer and cold hold table at cookline.

Basic – Floor area(s) covered with standing water. 3 bin sink area.

Basic – Opened employee beverage container and other personal foods in upright freezer in kitchen.in a cold holding unit with food to be served to customers. **Corrected On-Site**

Basic – Time/temperature control for safety food thawed in an improper manner. Thawing in standing water. Advised to move under running water.

Basic – Wet wiping cloth not stored in sanitizing solution between uses.