Basic – Clean in place equipment not washed, rinsed and sanitized using three distinct steps.Inspector saw employee wash and rinse plastic container and no rinsing. Inspector showed operator how to set up three bay sink and request to sanitize all items washed prior .

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

Basic – Single-service articles improperly stored.To go containers kept on top of reach in cooler on cook line. Repeat Violation

High Priority – Food prepared in a private home. See stop sale.Operator selling rice drink bought from person who don't have license and prepares food at home. Operator discard Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw chicken stored over smoked ham steaks in tall reach in cooler in the back.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken thighs stored over raw steak in reach in cooler in the back. Repeat Violation

High Priority – Stop Sale issued due to food originating from an unapproved source.Rice drink bought from person who don't have license.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Chicken kept overnight on tall reach in cooler in the back with temperature of 45F, shredded beef overnight kept on reach in cooler in the back with temperature of 47F.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Chicken and beef kept on tall reach in cooler overnight with temperatures of 45 and 47F.

Intermediate – No soap provided at handwash sink.No soap on hand sink located in dish area.