Basic – Observed: Bowl or other container with no handle used to dispense food. Observed plastic bowls with no handles used as scoops for cooked rice in the kitchen. The operator removed the bowls from the rice. **Corrected On-Site** **Repeat Violation** Priority: Basic

Basic – Observed: Floor not cleaned when the least amount of food is exposed. Observed an accumulation of food debris underneath equipment on the cook line. Priority: Basic

Basic – Observed: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for sushi rice not stored above the food. The operator proctored the scoop handle. **Corrected On-Site** Priority: Basic

Basic – Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use spatulas stored in 107F standing water on the cook line. The operator placed the container with the utensils on the flat top grill. **Corrective Action Taken** Priority: Basic

Basic – Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler door gaskets soiled with a black substance. Priority: Basic

Basic – Observed: Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw pork thawing in standing water at the three compartment sink. The operator placed the raw foods under cold running water. **Corrected On-Site** Priority: Basic

Basic – Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths at the sushi bar and on the cook line not stored in sanitizer solution. The operator properly stored the wet cloths. **Corrected On-Site** Priority: Basic

Basic – Observed: Working containers of food removed from original container not identified by common name. Observed sugar removed from the original packaging with no label. The operator labeled the container of sugar. **Corrected On-Site** Priority: Basic