Basic – Bowl or other container with no handle used to dispense food. Plastic bowl in sweet and sour sauce

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Glass cooler at front counter

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on chest freezer

Basic – In-use wet wiping cloth/towel used under cutting board.

Basic – No handwashing sign provided at a hand sink used by food employees. Hand sink next to exit door and restroom

Basic – Open dumpster lid.

Basic – Reuse of single-service or single-use articles. Egg carton trays on cook line under clean equipment. Raw chicken in oyster sauce can

Basic – Single-service articles improperly stored. In dining room

Basic – Stored food not covered. Bag of rice outside walk-in cooler. Multiple items in walk-in cooler uncovered

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm **Corrected On-Site**

Basic – Working containers of food removed from original container not identified by common name. Flour bin not labeled