Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and personal water bottles stored on prep table across from dishwasher.

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

Basic – Insect control device installed over food preparation area. Observed insect control device stored over sanitizer bin in preparation area.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave with accumulation of food debris Also observed interior of oven with accumulation of grease and food debris.

Basic – Old labels stuck to food containers after cleaning. Observed old labels on clean containers in dishwasher area.

Basic – Open dumpster lid.

Basic – Reach-in freezer interior/shelves have accumulation of soil residues.

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed sous vide packages not dated and time marked in reach in freezer next to back exit door.

Basic – Time/temperature control for safety food thawed in an improper manner. Observed two raw beef steaks (frozen) thawing in standing water in prep sink. Operator removed steaks. **Corrected On-Site**