Basic – Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in cheese at cook line **Corrected On-Site** **Repeat Violation**

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on cooking at steam table and prep table **Corrected On-Site**

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

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

Basic – In-use knife/knives stored in cracks between pieces of equipment. Knives under cutting board at cook line

Basic – In-use tongs stored on equipment door handle between uses. Tongs hanging on pot handle at cook line **Corrected On-Site**

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over griddles **Repeat Violation**

Basic – Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler at cook line

Basic – Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind steam table at cook line

Basic – Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wiping clothes on counter at cook line

Basic – Wiping cloth sanitizing solution stored on the floor. Sanitizing bucket on floor at cook line **Corrected On-Site**