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

Basic – Bowl or other container with no handle used to dispense food. In rice bin **Repeat Violation**

Basic – Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Basic – Cardboard used to line food-contact shelves. Walk in cooler shelves

Basic – Cardboard used to line nonfood-contact shelves. Storage shelves behind front counter

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic – Cloth used as a food-contact surface. Wiping cloth covering cooked rice on cook line

Basic – Dead roaches on premises. One dead roach next to rear door to kitchen, staff cleaned and sanitized **Corrected On-Site** **Repeat Violation**

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee food over rice noodles in walk in cooler

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled clothing on dry storage shelves

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

Basic – Equipment in poor repair. Rear metal screen door damaged

Basic – Evidence of employee smoking in food preparation, food storage or warewashing area. Mason jar containing burnt cigarettes on a can of hoisin sauce on storage shelves

Basic – Food stored on floor. Bag of carrots, sauce bins on floor in walk in cooler **Repeat Violation**

Basic – Ice buildup in reach-in freezer and/or walk-in freezer.

Basic – In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin

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

Basic – No Heimlich maneuver/choking sign posted. Emailed to operator

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

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear kitchen door left open **Repeat Violation**

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

Basic – Reuse of single-service or single-use articles. Peanut container containing liquid fat in walk in cooler, Metal soy sauce cans reused on cook line, Shell egg trays reused on cook line Plastic milk jug reused as rice scoop

Basic – Single-service items for customer self-service not properly protected to prevent contamination. To go containers on dry storage self in dining room

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance ladder stored against entrance to walk in cooler

Basic – Stored food not covered. Multiple items in walk in cooler

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and cauliflower over cut cabbage in walk in cooler

Basic – Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons for customer access at front counter loose in bin

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic – Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under triple sink

Basic – Working containers of food removed from original container not identified by common name. Multiple bins containing white powder at rear of kitchen not labeled