NEW MAINLAND

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken breast over pork Rangoon - operator removed raw chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hotline cart - fresh garlic in oil (78F) held under 4 hours moved to reach in cooler. Corrective Action Taken

Basic - Cardboard used to line food-contact surface - fried chicken in cardboard boxes - operator removed. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Cooling fried chicken in open cardboard boxes operator removed and covered chicken. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Kitchen hand wash sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towels from prep surface. Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked frozen ribs and chicken with no date/tracking method.

Basic - Cardboard used to line food-contact surface. Fried chicken in walk-in cooler draining on carb board box. Moved to food grade pan. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep shelf. Removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk-in cooler floor.

Basic - Food stored on floor. Bus tub of beef and container of shell eggs on walk in floor. Moved to shelf. Corrected On-Site

Basic - Hoods soiled with accumulated grease, food debris, and/or dust.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water at cook line. Removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans at cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawed in standing water. Moved to walk-in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork stored in takeout bag in reach in freezer

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Ice buildup in reach-in freezer