CHAO KING

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken on prep table at 68F. Per employee, chicken left out for approximately 3.5 hours. Chicken moved to reach-in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken held on char grill at 98F. Per employee, chicken cooked 3 hours prior. Chicken heated to 176F. Also, chicken in prep area at 75F. Per employee, chicken prepared 3.5 hours prior. Chicken heated to 185F. Also, chicken on buffet line at 90F. Per employee, chicken prepared 3.5 hours prior. Chicken heated to 168F. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in front line handwash sink. Employee moved bucket to proper storage. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Build up of soil residues on handles of flip top reach in cooler in kitchen.

Basic - Food stored on floor. Bucket of soy sauce stored on the floor at back prep area. Operator moved bucket to shelving. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with food debris.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by flat grill is in the recharge zone.