Basic – Employee eating in a food preparation or other restricted area. Observed employee eating in the waitress station

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and cell phone charging cable on the cook line.

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

Basic – Equipment in poor repair. Reach – in cooler gasket by the waitress station

Basic – Ice scoop handle in contact with ice. Waitress station ice bin.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system.

Basic – Old labels stuck to food containers after cleaning. On back storage shelving by the three compartment sink.

Basic – Silverware/utensils stored upright with the food-contact surface up. Observed next to the microwave.

Basic – Standing water in on the bottom of reach-in-cooler. Underneath the Make table by Stand up reach -in coolers.

Basic – Working containers of food removed from original container not identified by common name. Powdered sugar container on cook line not labeled.