YEUNG'S LOTUS EXPRESS

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed White rice (112F hot holding ) per operator food left out of temperature for approximately 2 hours Operator placed food on high element to reheat Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed tray of old food debris stored on top of hand wash sink Operator removed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored over ready to eat plantains in stainless reach in cooler in kitchen. Operator stored items properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: observed raw beef stored over ready to eat peppers , observed raw chicken stored over ready to eat beef broth In low boy stainless reach in cooler at cook line: observed raw fish over ready to eat cooked chicken. Operator stored all items properly.

Basic - Current Hotel and Restaurant license not displayed. Observed no current division of hotels and restaurants license displayed

Basic - Employee eating in a food preparation or other restricted area. Observed employees drinking on cook line.

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Observed accumulation of food debris inside of sanitizing compartment of triple sink.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at hand wash sink in back kitchen and hand warn sink at front counter. Operator ordered hand signs during time of inspection. Corrective Action Taken