Basic – Bowl or other container with no handle used to dispense food. -in rice container on dry storage next to kitchen -in sugar bin

Basic – Cardboard used to line food-contact shelves. -under table left of cook line cooler

Basic – Cardboard used to line nonfood-contact shelves. -under table right of fryers

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes on rack next to dish machine -large bowls on dry storage rack next to kitchen

Basic – Employee personal food not properly identified and segregated from food to be served to the public. -employee drinks in cooler next to fryers not separate or identified

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone on storage shelf above cook lime cooler

Basic – Floor area(s) covered with standing water. -behind rice cookers

Basic – Food stored on floor. -bucket of noodles on floor at cook line -sauce bucket on floor in walk in cooler -buckets of fish in walk in cooler **Repeat Violation**

Basic – Old food stuck to clean dishware/utensils. -on long knife in kitchen next to walk in cooler

Basic – Reuse of single-service or single-use articles. -jug cut and used as scoop **Repeat Violation**

Basic – Silverware/utensils stored upright with the food-contact surface up. -on dish storage rack next to dish machine