GAO

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fried rice at walk in cooler held more than 24 hours not properly date marked.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed three water bottles on different parts of equipment over or on preparation. The manager moved the bottles. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided manager with cleanup procedures via email.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Food stored on floor. Observed boxes of frying oil on floor at cook line.