Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled with mold like substance at metal holding plate at bottom portion of ice machine. Manager had ice machine cleansed. **Corrected On-Site**

Basic – Accumulation of debris inside warewashing machine. Observed food debris and soiled inside the door frame of dishwasher.

Basic – Accumulation of lime scale on the inside of the dishmachine. Observed lime scale buildup in dishwasher.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed not inverted bowls and plates on shelving unit located in the dishwasher area.

Basic – Cutting board has cut marks and is no longer cleanable. Observed at cutting boards at cook line. **Repeat Violation**

Basic – Employee eating in a food preparation or other restricted area. Observed an employee eating food inside the waiters prep area.

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed wet nesting of food containers stored on shelves above 3 compartment sink.

Basic – Exterior door has a gap at the threshold that opens to the outside. Observed at back exit glass doors next to walk-in cooler.

Basic – Food contaminated by unsanitized equipment or utensil. See stop sale. Observed raw ready to eat unpacked tuna in contact with ROP tuna in container at reach-in cooler at sushi station. Manager disposed of the raw tuna.

Basic – Food stored on floor. Observed frying oil at dry storage. Manager corrected placed products. **Corrected On-Site**

Basic – Ice scoop handle in contact with ice. Observed in two machines located at the bar with the handles of ice scoopers, in contact directly with ice.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scooped touching corn located in pastry prep area and touching the maizena which was located in the dry storage area.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a bucket of water on top of the stove with a water temperature of 90F.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gaskets of the reach coolers located in the sushi prep area and the reach in freezer across from 3 compartment sink.

Basic – Old labels stuck to food containers after cleaning. Observed a food container with old labels stored on shelf above 3 compartment sink.

Basic – Silverware/utensils stored upright with the food-contact surface up. Observed on a bucket at the 3 compartment sink with the utensils food contact surface up.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed two soiled rags at the cooking line area stored on top of a cutting board and on the prep counter rather than in sanitizing bucket.

Basic – Wiping cloth sanitizing solution stored on the floor. Observed at cook line. Bucket was removed from floor. **Corrected On-Site**