Basic – Carbon dioxide/helium tanks not adequately secured. Chained together but not chained to anything to prevent from falling over.

Basic – Equipment and utensils not properly air-dried – wet nesting. Metal bowls on clean storage rack. **Repeat Violation**

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 110 degrees.

Basic – Light not functioning. Back storage area

Basic – No handwashing sign provided at a hand sink used by food employees. In the restroom

Basic – Reuse of single-service or single-use articles. Raw pork boxed used to store tempura shrimp.

Basic – Time/temperature control for safety food thawed in an improper manner. Beef at room temperature.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Cucumbers over blanched broccoli.

Basic – Unwrapped single-service utensils not presented so that only the handles are touched. Forks on the the cook line.

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

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths on counters.