Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -next to fryers

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.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on sushi counter **Corrected On-Site**

Basic – Floor tiles missing and/or in disrepair. -broken tile by hand sink in water washing area

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

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cooker with build up

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. -sushi station **Corrected On-Site**

Basic – Wet wiping cloth not stored in sanitizing solution between uses. -wet towels under containers in reach in cooler at wait station **Corrected On-Site**

Basic – Wiping cloth sanitizing solution stored on the floor. -sushi bar **Corrected On-Site**