Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin at bar.

Basic – Carbon dioxide/helium tanks not adequately secured.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cook line.

Basic – Cleaned and sanitized equipment or utensils not properly stored. Cutting boards on floor by prep table. Manager had cutting boards cleaned and sanitized during inspection. **Corrected On-Site**

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cooked shrimp at sushi bar and tilapia on cook line in vacuum sealed packages. See stop sale.

Basic – Equipment in poor repair. Handle broken on large chest freezer.

Basic – Exterior door has a gap at the threshold that opens to the outside, near dish area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up behind walk-in cooler and freezer door handles.