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

Basic – Can opener blade not readily removable for cleaning or replacement.

Basic – Cases of plastic bottles stored on floor in the dining area.

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

Basic – Employee beverage container on microwave.

Basic – Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, cook line coolers.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Couch and kids toys stored in the kitchen.

Basic – Exterior door has a gap at the threshold that opens to the outside.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic – Light not functioning in the hood system.

Basic – Living quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Couch in kitchen

Basic – No mop sink or curbed cleaning facility provided at establishment.

Basic – Time/temperature control for safety food thawed in an improper manner. Thawing raw shrimp in standing water.

Basic – Unnecessary items/unused equipment on the premises. Several coolers on the sushi line and in the kitchen not longer working.

Basic – Wall soiled with accumulated grease, and dust. Kitchen.