Basic – Bowl or other container with no handle used to dispense food. -in cooked rice **Corrected On-Site**

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic – Employee personal food not properly identified and segregated from food to be served to the public.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bag store on box

Basic – Equipment in poor repair. -lids to 2 chest freezers

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -2 reach in coolers on cookline gaskets soiled

Basic – Reuse of single-service or single-use articles. -yellow container used to store food

Basic – Ripped/worn tin foil used as shelf cover.

Basic – Worn, torn and/or soiled floors/carpeting. -floor soiled under smoker