Basic – Bowl or other container with no handle used to dispense food. Cups used in scoop in sugar bulk containers. **Corrective Action Taken**

Basic – Buildup of food debris/soil residue on equipment door handles. Reach-in cooler door handle soiled with food debris.

Basic – Clean utensils stored between equipment and wall. Spatula stored tripe sink and wall. **Corrected On-Site**

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage in make-table cooler next to meat slicer.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table next to coffee machine. Employee bag and cap on prep table with pasta and cinnamon sticks.

Basic – Employee with no hair restraint while engaging in food preparation. Observed employee working without hair restraint. **Corrected On-Site**

Basic – Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen. **Repeat Violation**

Basic – Floor tiles missing and/or in disrepair. Floor tiles missing throughout kitchen.

Basic – Food stored on floor. Multiple boxes of meat stored on floor of walk-in freezer. Bread stored on floor in a box in walk-in freezer and on floor under prep table with meat slicer. Sugar and Flour bulk containers stored on floor on cooks line.

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Wall behind deep fryers at front counter.

Basic – Ice scoop handle in contact with ice. Soiled ice-scoop handler in ice. Operator washed and replaced ice-scoop. **Corrected On-Site**

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Shelves of walk-in cooler.

Basic – Standing water in bottom of reach-in-cooler. Make-table reach in cooler next to meat slicer.

Basic – Stored food not covered. Raw oxtail not wrapped or stored in a a pan on shelf in walk-in freezer. **Repeat Violation**

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled around walk-in coolers.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wiping cloths on cooks line and below steamers at front counter.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Solution reading at 0PPM. Operator changed sanitizer solution, reading 50PPM. **Corrected On-Site**