Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted above preparation table across cook line.

Basic – Cutting board has cut marks and is no longer cleanable. Observed at cook line.

Basic – Dead roaches on premises. Observed 1 dead roach under handsink located next to walk in cooler at kitchen. **Admin Complaint**

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

Basic – Floor area(s) covered with standing water. Observed throughout the kitchen.

Basic – In-use tongs stored on equipment door handle between uses. Observed at cook line.

Basic – No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handsink by entrance of kitchen and at handsink located next to walk in cooler.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the kitchen.

Basic – Wet mop not stored in a manner to allow the mop to dry.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wipes not stored in sanitizing solution between uses at preparation table across cook line.