Chinatown

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working wok station removed watch. Corrected On-Site

Basic – Walk -in cooler interior/shelves have accumulation of soil residues.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled money then put on gloves without washing hands – operator instructed employee to wash hands. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler – Raw chicken over cooked chicken – operator moved raw chicken to lower shelf. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table – cooked noodles (51F – Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours – see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table – cooked noodles (51F – Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours – see stop sale

nHot line make table – bean sprouts (51F):sitting above make table under 2 hours – operator moved to walk in cooler.

Intermediate – Handwash sink not accessible for employee use at all times. Both hands sink blocked front counter container inside – operator removed. Back kitchen – garbage can removed. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken prepared over 24 hours – operator date marked. Corrected On-Site