Basic – Accumulation of debris inside warewashing machine.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage on cutting board in kitchen

Basic – Equipment and utensils not properly air-dried – wet nesting. Glasses at wait station

Basic – In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table in kitchen

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

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven behind sushi counter

Basic – Standing water in bottom of reach-in-cooler. On cook line

Basic – Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler in customer accessible area not secured, per staff, just received a delivery, locked during inspection **Corrected On-Site**