Basic – Employee with no hair restraint while engaging in food preparation.

Basic – In-use tongs stored on equipment door handle between uses. There are multiple sets of tongs on the oven door handle.

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. There are multiple soups, salads and entrees available for customer self service in the glass door reach in coolers in front of the counter without the required minimum labeling.

Basic – Wet wiping cloth not stored in sanitizing solution between uses.there is a wet wiping cloth on the cutting board of the make table in the back kitchen and on the handle of the oven.