Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cooks line. Employee drink over single service spoons on shelf at front counter.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over single service straws. Phones next to rice cooker. Gum and chia seeds on shelf over reach in cooler on cooks line.

Basic – Food stored on floor. Jugs of oil on floor in dry storage hallway, operator placed on shelf. **Corrected On-Site**

Basic – No Heimlich maneuver/choking sign posted.

Basic – No handwashing sign provided at a hand sink used by food employees. At Handwash sink on cooks line.

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces under cutting board at front counter.

Basic – Single-service articles not stored inverted or protected from contamination. Togo boxes at sushi area with food contact surface facing upwards, operator flipped. **Corrected On-Site**

Basic – Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature.

Basic – Wet wiping cloths stored in detergent and sanitizer mixed together. In sanitizer buckets.

Basic – Wiping cloth sanitizing solution stored on the floor. In front of rice warmer.