Basic – Bowl or other container with no handle used to dispense food. -portion cups used to dispense seasoning

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents in expo area

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. -raw tuna thawed inside commercial vacuum sealed packaging, see stop sale.

Basic – Equipment in poor repair. -some dish racks

Basic – Floor tiles missing and/or in disrepair. -walk in cooler/freezer

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

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack/shelving -ansul suppression system with some grease built up around lines and on equipment to side of hood

Basic – Plumbing system in disrepair. -drain line hanging behind grill

Basic – Single-service articles improperly stored- not 6" off the ground -cases of beverage cups on floor mats in dry storage

Basic – Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Raw fish 40-51F, thawed under cold running water. Less than 2 hours ago per manager.