CHINA ONE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 47f cooked chicken 50f raw shrimp 47f raw beef 45f raw chicken 52f In reach in cooler on cook line

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. General chicken next to cook line

Basic - Bowl or other container with no handle used to dispense food. Can used as a scooper for rice in larger gray container in rear

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 85f, water discarded Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Shell eggs over cooked pork, moved Corrected On-Site

Intermediate - No soap provided at handwash sink. Handsink in rear, provided soap Corrected On-Site

Basic - A minimum of one bathroom facility is not available for public use. Out of order sign on door

Basic - Bowl or other container with no handle used to dispense food. Cans in rice used as scoopers

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Return vents in back kitchen area

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Egg rolls stored in lid of raw chicken box

Basic - Food not stored at least 6 inches off of the floor. Containers of meat on floor of kitchen In walk in cooler cases of chicken on floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on ceiling fans in dinning room