Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In employee restroom inside kitchen **Repeat Violation**

Basic – Bowl or other container with no handle used to dispense food. In rice containers. Operator removed **Corrected On-Site**

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. See stop sale. Raw tuna stored in reach in cooler in sushi station completely thawed in package.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack, drink and keys on shelf above make table. Operator removed **Corrected On-Site** **Repeat Violation**

Basic – Equipment and utensils not properly air-dried – wet nesting. By triple sink area

Basic – Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**

Basic – Food stored on floor. Several oil containers throughout kitchen. Operator removed **Corrected On-Site** **Repeat Violation**

Basic – In-use knife/knives stored in cracks between pieces of equipment. Multiple knives on cook line between equipment. Operator removed **Corrected On-Site** **Repeat Violation**

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**

Basic – Raw fruits/vegetables not washed prior to preparation. Avocados cut without being washed

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by fryers

Basic – Working containers of food removed from original container not identified by common name. Flour and salt not labeled in kitchen. Operator labeled during inspection **Corrected On-Site** **Repeat Violation**