Basic – Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled oven mitten stored on top of Ready-To-Eat bread on cookline. Manager removed gloves. **Corrected On-Site**

Basic – Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.

Basic – Equipment and utensils not properly air-dried – wet nesting. Clean stacked Equipment ( metal bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic – In-use tongs stored on equipment door handle between uses. Tongs stored on bread draw handle at serve station. Manager removed tongs. **Corrected On-Site**

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side walls of cooking equipment above fryer has accumulated grease. Vents toric on cookline soiled line soiled with accumulated food and grease. Reach in cooler handles soiled with food particles.

Basic – Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( oranges and limes ) stored over ready-to-eat food ( olive containers ) in walk in cooler

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.