Basic – Bowl or other container with no handle used to dispense food. At dry storage area, plastic cups used as scoops in bulk sugar and cornstarch containers. Pot with no handle used as scoop in bulk rice container.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, multiple open bottle waters on shelf above flip top reach-in cooler.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell phone on shelf over flip top reach-in cooler.

Basic – Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor by rice cooker has build up of grease and debris. At cook line, inside of hood system over wok station has grease build up. In kitchen, ceiling vents have dust build up.

Basic – Food stored in a location that is exposed to splash/dust. At cook line, cooked chicken on top shelf of cart stored under paper towels for handwash sink. Operator moved cart. **Corrected On-Site**

Basic – Food stored on floor. At cook line, open case of oil stored on floor. At dry storage area, container of duck sauce, thick sauce and rice stored on floor.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At prep area, scoop for white rice stored in up of standing water at 74f.

Basic – Reuse of single-service or single-use articles. In walk-in cooler, cardboard lid reused for egg rolls.