MIGI SUSHI ASIAN CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. observed in reaching cooler on cooks line chicken (49F - Cold Holding); beef (51F - Cold Holding). explain to the person in charge containers were too full. Person in charge removed some of the product and placed it in the reach in cooler. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. observed from back kitchen area by three compartment section door handles on region and cooler soiled with dried food particles.. person in charge clean handles Corrected On-Site

Basic - Food stored on floor.observed in dry storage a box of mayonnaise stored on floor. Person in charge stated it was delivered on 2/19/26 and removed in from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above wok station and fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Outer openings not protected with self-closing doors on west end of main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. observed in main kitchen area employee returned from the bathroom,grabbed clean utensil and failed to wash hands before grabbing utensil. Educated Person in charge on handwashing procedures. Person in charge placed utensil in dishwasher area, employee washed hands and put on gloves. Corrective Action Taken

High Priority - Employee washed hands with no soap in 3 compartment sink. Educated Person in charge on handwashing procedures. Employee washed hands with soap in handwashing sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.observed in back kitchen area hand washing sink filled with dry food storage product.Person in charge removed all from sink. Corrected On-Site

Basic - Backflow device not located for convenient service or maintenance access on mop sink.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door has a gap at the threshold that opens to the outside. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above wok station and fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Outer openings not protected with self-closing doors on west end of main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed in main kitchen are oil stored on floor.Person in charge removed from floor.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above wok station and fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Outer openings not protected with self-closing doors on west end of main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single-service articles not stored inverted or protected from contamination on sushi line in front kitchen area. Person in charge inverted.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler next to wok station raw chicken over ready to eat sauce. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed raw chicken.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw chicken over raw beef steak. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed chicken.

Intermediate - Handwash sink not accessible for employee use at all times. Observed in back kitchen area handwashing sink blocked and not accessible with bagged food.Person in charge removed bagged food. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No paper towels or mechanical hand drying device provided at handwash sink in main kitchen area.Person in charge filled paper towel.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Bagged onions stored on floor in dry storage area. Person in charge stated no food delivered today.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.Person in charge removed from floor. Corrected On-Site Repeat Violation

Basic - Backflow device not located for convenient service or maintenance access. Backflow device not located for convenient service or maintenance access on hose out side of establishment.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed watch on wrist preparing food. Employee removed watch and washed hands. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door has a gap at the threshold that opens to the outside on west end of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Outer openings not protected with self-closing doors on west end of main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed on top of sushi refrigerator single service containers not inverted. Person in charge inverted.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Fei and Juan Warning - From follow-up inspection 2024-12-18: Time Extended

Basic - - From initial inspection : Basic - Backflow device not located for convenient service or maintenance access on hose out side of establishment. Warning - From follow-up inspection 2024-12-18: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door has a gap at the threshold that opens to the outside on west end of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2024-12-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above wok station and fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed throughout entire kitchen area soiled gaskets with mold like substance in Reach in coolers,Reach in freezer,Walk in freezer and Walk in cooler. Warning - From follow-up inspection 2024-12-18: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Outer openings not protected with self-closing doors on west end of main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2024-12-18: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Reach in cooler next to wok station in main kitchen area Cooked Beef (53F - Cooling). Person in charge stated the Cooked Beef was placed in the Reach in cooler on 3/24/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed Person in charge a copy of the cooling procedures handout in English,Spanish and Chinese. Person in charge voluntarily discarded Beef.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler next to Wok station raw Chicken over Tofu. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English,Spanish and Chinese. Person in charge removed raw Chicken. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Reach in cooler next to wok station in main kitchen area Cooked Beef (53F - Cooling). Person in charge stated the Cooked Beef was placed in the Reach in cooler on 3/24/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed Person in charge a copy of the cooling procedures handout in English,Spanish and Chinese. Person in charge voluntarily discarded Beef.

Intermediate - Handwash sink used for purposes other than handwashing. Observed in main kitchen area cut produce in handwashing sink. Person in charge cleaned hand washing sink. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Xiaojie

Basic - Employee with no hair restraint while engaging in food preparation on cooks line. Employee put on hat and washed hands. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door has a gap at the threshold that opens to the outside on west end of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above wok station and fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed throughout entire kitchen area soiled gaskets with mold like substance in Reach in coolers,Reach in freezer,Walk in freezer and Walk in cooler. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing doors on west end of main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single-service articles not stored inverted or protected from contamination on cooks line in main kitchen area. Person in charge inverted all. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee

High Priority - Observed: Raw Chicken stored over unwashed produce. Educated Person in charge and emailed safe refrigerator storage to Person in charge in English and Spanish. Person in charge removed raw Chicken. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Admin Complaint Priority: High Priority

Basic - Observed: Exterior door has a gap at the threshold that opens to the outside. Exterior door has a gap at the threshold that opens to the outside on west end of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above wok station and fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Priority: Basic

Basic - Observed: Observed multiple Food items stored on floor in Walk in cooler. Educated Person in charge on safe food storage. Person in charge removed all items from floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Priority: Basic

Basic - Observed: Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing doors on west end of main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Priority: Basic

Basic - Observed: Screening is not 16-mesh to the inch. Observed: Screening is not 16-mesh to the inch in main kitchen area on west end As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Priority: Basic

Basic - Observed: Single-service articles improperly stored. Observed SS articles stored on floor in front of Sushi bar . Person in charge removed from the floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Priority: Basic

Basic - Observed: Single-service articles not stored inverted or protected from contamination. Person in charge inverted all. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Priority: Basic

High Priority - Employee washed hands in 3 compartment sink with no soap. Educated Person in charge on Handwashing procedures. Employee washed hands in hand washing sink with soap and hot water. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw Shrimp over washed vegetable in Walk in cooler in main kitchen area. Educated Person in charge on cold food storage. Person in charge removed raw Shrimp.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Chicken over cooked Rice noodles in Walk in cooler in back area of kitchen. Educated Person in charge on cold food storage. Person in charge removed Chicken. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee put on hair restraint with gloves on and started food preparation and failed to change gloves and wash hands. Person in charge stopped employee and had him discard soiled gloves and wash hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed Person in charge a copy

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cooks line soiled and stained with dried food particles. Person in charge had employee cleaned and sanitize the cutting board. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled dishes in Handwashing sink across from cooks line in main kitchen area. Person in charge removed all dishes. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in Handwashing sink next to dishwasher. Person in charge filled paper towels.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed Person in charge a copy

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen area by dry storage. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured in front of Sushi bar. Person in charge secured co2 tanks. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside on west end of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed multiple food items stored on floor in Walk in cooler in back area of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled food racks in Walk in cooler ,Reach in cooler and dry storage area throughout entire kitchen area. Observed on cooks line in main kitchen area above woks and fryer hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing doors on west end of main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues throughout kitchen area.

Basic - Screening is not 16-mesh to the inch. Observed: Screening is not 16-mesh to the inch in main kitchen area on west end As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Single-service articles improperly stored. Observed SS articles stored on floor in front of Sushi bar . Person in charge removed from the floor. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single-service articles not stored inverted or protected from contamination observed on cooks line in main kitchen area across from wok station and on sushi line. Person in charge inverted all single service items. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Observed in main kitchen area under all equipment and in dry storage soiled floors. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee put on beard guard with gloves on and washed gloves. Person in charge stopped employee and had him change gloves and wash hands. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed on sushi line chlorine sanitizer over 200ppm. Person in charge diluted solution with water and 2nd test was 100ppm. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in 3 bay compartment sink. Stopped employee and educated proper Handwashing procedures. Employee washed hands in Handwashing sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled dishes in Handwashing sink across from cooks line in main kitchen area. Person in charge removed all dishes. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed raw fish in Reach in cooler not date marked. Person in charge stated that in was put in the Walk in cooler to thaw on 11/12/22. Person in charge date marked the raw fish 11/12/22. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen area by dry storage.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees preparing food with jewelry and wristbands in main kitchen area and sushi line.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee in main kitchen area on wok line preparing food no dears guard. Person in charge had him put on beard guard. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside on west end of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled food racks in Walk in cooler ,Reach in cooler and dry storage area throughout entire kitchen area. Observed on cooks line in main kitchen area above woks and fryer hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Outer openings not protected with self-closing doors on west end of main kitchen area.

Basic - Screening is not 16-mesh to the inch in main kitchen area on west end

Basic - Single-service articles not stored inverted or protected from contamination observed on cooks line in main kitchen area across from wok station and on sushi line. Person in charge inverted all single service items. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Observed in main kitchen area under all equipment and in dry storage soiled floors. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed metal scrub pads in Handwashing sink next to soup station. Educated Person in charge on proper protocol for Handwashing sink. Person in charge removed scrub pads. Corrected On-Site Warning - From follow-up inspection 2022-06-14: Metal scrub pads in Handwashing sink. Person in charge removed. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2022-06-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food storage shelves in all Reach in cooler, Walk in cooler and dry storage soiled with dried food particles. Observed soiled hood vents over fryers,grill and Wok line soiled with grease Warning - From follow-up inspection 2022-06-14: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2022-06-14: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell egg and grabbed a clean plate for service and failed to remove gloves and wash hands. Stopped employee and explained proper protocol for Handwashing and glove use. Employee removed soiled gloves, washed hands and put on clean gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler raw chicken over raw beef. Manager removed raw chicken. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on entree make line cut marks and soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee food on food preparation table in main kitchen area. Manager removed employee food. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with jewelry preparing food.

Basic - Exterior door has a gap at the threshold that opens to the outside. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed multiple food items stored on floor in Walk in cooler,Walk in freezer,main kitchen area and dry storage. Manager removed from floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Manager closed dumpster lid. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Screening is not 16-mesh to the inch.

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor under all cooking equipment soiled. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook changed gloves and failed to wash hands before putting on clean gloves. Stopped employee and explained proper protocol for Handwashing and glove use. Employee removed soiled gloves, washed hands and put clean gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken. Manager removed the raw chicken. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed Handwashing sink by soup area filled with soiled dishes. Manager removed soiled dishes. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed on multiple cutting board throughout kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under screen door in rear of main kitchen.

Basic - Food stored on floor. Observe multiple food items stored on in Walk in cooler,Walk in freezer and throughout kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in Reach in freezer by 3 bay compartment sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cooks line shelves above and below cooks line soiled with dried food particles. Observed microwave on cooks line soiled with food particles. Observed soiled gaskets in Walk in cooler,Walk in freezer,Reach in cooler and Reach throughout main kitchen area. Observed soiled cutting boards with stains on cooks line across from wok station.

Basic - Outer openings not protected with self-closing doors.

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor under all cooking equipment soiled.