Basic – Accumulation of debris inside warewashing machine.

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Next to dish machine

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen

Basic – Clean utensils or equipment stored in dirty drawer or rack. Lean equipment stored on soiled rack above triple sink

Basic – Dead roaches on premises. 3 dead roaches in hand sink at end of cook line, sink cleaned and sanitized. 1 dead roach next to unused oven, area cleaned and sanitized **Corrected On-Site**

Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic cups at wait station

Basic – Equipment in poor repair. Walk in freezer door in disrepair

Basic – Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic – Food stored on floor. Cooking oil on floor in rear storage room. Raw meat and cabbage on floor in walk in freezer

Basic – In-use tongs stored on equipment door handle between uses. Cook line

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear kitchen door left open

Basic – Single-service articles not stored inverted or protected from contamination. To go containers not inverted at front counter

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance tools stored on shelf with single service in rear storage room

Basic – Unnecessary items/unused equipment on the premises. Gas generators stored indoors next to dish machine, discussed proper storage with manager

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