Basic – Bowl or other container with no handle used to dispense food. -in bulk rice in kitchen

Basic – Employee personal food not properly identified and segregated from food to be served to the public. -employee fish not separated **Corrected On-Site**

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic – Equipment in poor repair. -cook line flip sop seals torn **Repeat Violation**

Basic – Exterior door has a gap at the threshold that opens to the outside. -rear door

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood system and hood filters

Basic – Outer openings not protected with self-closing doors. -rear door

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. -cook line flip top

Basic – Standing water in bottom of reach-in-cooler. -cook line flip top

Basic – Working containers of food removed from original container not identified by common name. -sugar bins