Basic – Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Plus sticky oven handle.

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

Basic – Exterior door has a gap at the threshold that opens to the outside. Minor Gap at base of rear door. (Daylight visible ).

Basic – Floor soiled/has accumulation of debris. Soiled floors in rear kitchen and prep line.

Basic – In-use tongs stored on equipment door handle between uses. Tongs over oven handles.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at multiple areas. Kitchen **Repeat Violation**

Basic – Stored food not covered. Uncovered batter in walk in cooler. Covered by manger. **Corrected On-Site**

Basic – Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in standing water rear kitchen. Moved by manager **Corrective Action Taken**

Basic – Working containers of food removed from original container not identified by common name. Unlabeled sugar , spice containers.