Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at the machine has a black moldlike substance present

Basic – Buildup of food debris/soil residue on equipment door handles. Black line refrigerator

Basic – Employee with no hair restraint while engaging in food preparation. Sushi chef

Basic – Equipment in poor repair. -make cooler gaskets -missing the drip pan in the hood

Basic – Floor soiled/has accumulation of debris. Cooks line grease build up

Basic – In-use knife/knives stored in cracks between pieces of equipment. At the cooks line

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the line interior

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wok station in the prep area -table below the grill grease build up -exterior of the fryers grease build up -hood filters soiled -heat lamps at the hibachi station

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic – Outer openings not protected with self-closing doors. Back door

Basic – Raw fruits/vegetables not washed prior to preparation. Avocado at the sushi bar

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Sauce spilled in make cooler 3

Basic – Single-service articles not stored inverted or protected from contamination. -Plastic to go forks and spoons are held in a bin as bulk -at the sushi area Plastic lids for platters not in verged

Basic – Utensils in poor condition. – Rice bin is damaged beyond repair

Basic – Water draining onto floor surface. At the front hand sink