Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Bin for wait station ice machine.

Basic – Bowl or other container with no handle used to dispense food

Bowls used to scoop rice and flour in containers on bottom shelf of prep table in front of water heater.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Vents throughout the kitchen.

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

Employee drink on prep table across from three compartment sink. Manager had employee remove drink. Corrected On-Site Repeat Violation

Basic – Food stored on floor

Soy sauce stored on kitchen floor

Carrots stored on walk-in cooler floor

Fish stored on walk-in freezer floor. Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses

Tongs hanging on handle of cart in front of cook line oven. Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Utensils stored in standing water in wait station, 83F.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Top of dish machine. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

To go containers stored on shelf above wait station three compartment sink. Manager turned containers over. Corrected On-Site

Basic – Soiled floors/carpeting

Floor in walk-in freezer.

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

Mop stored in mop sink.

Basic – Working containers of food removed from original container not identified by common name

Containers on bottom shelf of prep table in front of water heater.

High Priority – Non-food grade paper/paper towel used as liner for food container

Salmon wrapped in paper towels in sushi bar.