Basic – Cleaned and sanitized equipment or utensils not properly stored. Observed cutting boards stored o kitchen floor, near office. Employee removed cutting boards from floor. **Corrected On-Site**

Basic – Floor area(s) covered with standing water located under triple sink at kitchen area.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up at walk in freezer. **Repeat Violation**

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handsink soiled by the entrance of the kitchen. Observed gasket soiled at reach in freezer by the handsink near the entrance of the kitchen. Observed dry storage shelves soiled located by walk in cooler.

Basic – Single-service articles not stored inverted or protected from contamination. Observed spoons not inverted at sushi station. Employee inverted spoons. **Corrected On-Site**

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in freezer.

Basic – Wet mop not stored in a manner to allow the mop to dry.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored at preparation table by sushi station.

Basic – Working containers of food removed from original container not identified by common name. Observed squeeze bottles at sushi station with no labels.