Lotus Express

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table , corrected, employee removed drink during inspection. Corrected On-Site Repeat Violation

Basic – Food stored on floor. Cooked and raw chicken stored on floor in back prep area, corrected, manager placed food in walk in cooler . Corrected On-Site Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cooks line with heavy grease build up .

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of chlorine in three compartment sink. Corrected, employee reset three compartment sink to 100 ppm of chlorine. Corrected On-Site Repeat Violation

High Priority – Employee washed hands with no soap. Observed manager washing hands in three compartment sink with water only in three compartment sink. Corrected action taken inspector discussed with manager proper hand washing and soap to be unitized to achieve effective hygiene for hand washing . Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45°, raw chicken placed in walk in cooler to bring temperature down to 41°. Corrective Action Taken

Intermediate – Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate – Employee washed hands in a three compartment sink with no soap. Observed manager washing hands in three compartment sink with water only , Corrected action taken inspector discussed with manager proper hand washing sinks to be unitized to achieve effective hygiene for hand washing . Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times. Employee hand wash sink next to three compartment sink , blocked by pots and pans , corrected, employee removed items during inspection. Corrected On-Site Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, sauce, all held over 24 hrs not date marked . Repeat Violation