Basic – Bowl or other container with no handle used to dispense food. In back kitchen, plastic togo cups used as scoops in potato starch, soy sauce and seasoning.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At fry station, bottle water on microwave. At cook line reach-in cooler, open bottle water in bottom section of cooler. Operator moved waters. **Corrected On-Site** **Repeat Violation**

Basic – Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, multiple food items identified as personal stored on shelf with customer foods.

Basic – Floors, walls and /or ceilings soiled/has accumulation of debris. At cook line, floor by smoker soiled with debris and residue.

Basic – Food stored on floor. At back kitchen, container of soy sauce and bag of onions stored on floor. Employee moved items to shelf. **Corrected On-Site**

Basic – In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in gap between reach-in cooler and prep table.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At back kitchen, multiple containers have exteriors with food debris/residue. At back kitchen, shelves at rice cooker soiled with food debris. **Repeat Violation**

Basic – Wet wiping cloth not stored in sanitizing solution between uses. At soup station, wet towel on counter. Operator moved towel. **Corrected On-Site**