Basic – Cutting board has cut marks and is no longer cleanable- at cook line;

Basic – Employee with no beard guard/restraint while engaging in food preparation.

Basic – Food stored in a location that is exposed to splash/dust. Various sauces stored under dripping condensation from vents and hoods at cook line (on the expo line) ; no proper ventilation; advised operator to store in different place; foods covered **Corrected On-Site**

Basic – Ice buildup in walk-in freezer.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

Basic – Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water at three compartment sink; operator turned on cold water; **Corrected On-Site**

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes stored over cooked chicken wings on the speed rack in walk-in cooler; Operator stored properly **Corrected On-Site**