Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside bin of seasoning in dry storage area.

Basic – Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle with food debris.

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled card board on floor inside walk in cooler.

Basic – Cardboard used to line food-contact shelves. Observed card board used to line shelves in back storage area.

Basic – Ceiling tile missing. Observed missing ceiling tile in kitchen area.

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair in kitchen 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. Observed commercially processed tuna thawing inside reduced oxygen packaging.

Basic – Cutting board has cut marks and is no longer cleanable. Observed cutting board in kitchen prep area with cut marks and no longer cleanable.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal keys and cellphone on top of shelf above prep area.

Basic – Equipment in poor repair. Observed several reach in cooler gaskets torn throughout establishment.

Basic – Exterior door has a gap at the threshold that opens to the outside. Observed gap underneath back exit door.

Basic – Food storage container/container lid cracked or broken. Observed plastic bin used to store dry rice with cracked lid.

Basic – Food stored on floor. Observed bucket of soy sauce on floor inside walk in cooler.

Basic – Hole in or other damage to wall. Observed wall next to hand wash sink near dish machine with damage.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoon in standing water at 75F near rice cooker.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler near front sushi counter area with soiled gaskets.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located near front sushi prep area with soiled interior.

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dish machine soiled.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths on top of cutting. Lard not stored in sanitizing solution.

Basic – Working containers of food removed from original container not identified by common name. Observed several squeeze bottles containing oils and sauces with no label near cook line and front counter area.