Basic – Accumulation of debris on exterior of warewashing machine. Top of machine heavily soiled with pieces/parts from bug zapper located over dishmachine.

Basic – Bowl or other container with no handle used to dispense food. In several bulk containers. **Corrected On-Site**

Basic – Cardboard used to line food-contact shelves. Various shelves in facility including crash cart on cookline.

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

Basic – Equipment and utensils not properly air-dried – wet nesting.

Basic – Food-contact surface not smooth and easily cleanable. Scoop cut into funky shape.

Basic – Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.

Basic – Insect control device used to electrocute or stun insects not designed to retain insect within the device. Bug zapper that does not retain bugs placed over dishwasher. Various pieces/parts spread across top of dishwasher.

Basic – No suitable facilities provided to store employee clothing and other possessions. Cell phone, keys, prescriptions on table with single service.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves heavily soiled.

Basic – Wet wiping cloth not stored in sanitizing solution between uses.on sushi bar cutting board.