Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen sushi bar- observed all plates being stored not inverted.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sushi bar- observed employee cellphone on prep station.

Basic – No hot running water at mop sink.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Front counter beverage station- observed employee cup of water inside cooler. Operator removed employee beverage. **Corrected On-Site**

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen at soup warmer- observed soiled wiping cloths on prep table. Operator removed wiping cloths. **Corrected On-Site**