Basic – Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin in back kitchen area.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler cutting board on cooks line. Employee discarded drink. **Corrected On-Site** **Repeat Violation**

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

Basic – Food stored on floor. Soy sauce ,togo containers stored on floor in back kitchen area.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 78°F. Get those in the water unless the water is at 135°. Manager removed utensils from water and placed utensils at dishwasher. **Corrected On-Site**

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup.

Basic – Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature. Manager placed fish under running water.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on red cutting board in back kitchen area. **Repeat Violation**

Basic – Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor in servers station. **Repeat Violation**

Basic – Working containers of food removed from original container not identified by common name. Plastic bottles of sauces have no labeling of ingredients on cart in middle of cooks line.