Basic – Accumulation of debris on exterior of warewashing machine. Well of dish machine

Basic – Carbon dioxide/helium tanks not adequately secured.

Basic – Ceiling tile missing. By hot water heater

Basic – Dead roaches on premises. 2 dead roaches on right side of hand sink sushi bar 3 dead roaches on floor at end of sushi bar 5 dead roaches on floor under hand sink cook line 6 dead roaches on floor under Coke cooler 25 dead roaches on floor under woks at cook line 1 dead roach on wheel of cart at cook line 3 dead roaches under rice cooker at cook line Total 45 dead roaches **Repeat Violation** **Admin Complaint**

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line **Repeat Violation**

Basic – Employee with no hair restraint while engaging in food preparation. Cook

Basic – Floor soiled/has accumulation of debris. Grease and food debris on floor under woks at cook line **Repeat Violation**

Basic – In-use tongs stored on equipment door handle between uses. Tongs hanging on wok handles

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 119f

Basic – In-use wet wiping cloth/towel used under cutting board. Sushi bar and cook line

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cook line

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shield

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on side of equipment at cook line

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth at cook line