Good Taste

Basic – Bathroom door left open other than during cleaning or maintenance.

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic – Cutting board has cut marks and is no longer cleanable.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Basic – Employee eating while preparing food. Repeat Violation

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

Basic – Floor tiles missing and/or in disrepair.

Basic – In-use wet wiping cloth/towel used under cutting board. Repeat Violation

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

Basic – Open dumpster lid.

Basic – Outer openings not protected during operation. Back kitchen and front door open Repeat Violation

Basic – Plumbing system in disrepair. Hand sink cold water faucet handle broken at hand sink near walk-in-cooler

Basic – Stored food not covered. Walk-in-cooler

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

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic – Working containers of food removed from original container not identified by common name. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing. Cleaning items stored in back kitchen hand sink Repeat Violation

Intermediate – No soap provided at handwash sink. Back kitchen area hand sink

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in walk-in-cooler Repeat Violation