DUMPLING SPOT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat pies front counter 115°; per operator, in unit less than 4 hours, turned up for immediate temperature recovery Corrective Action Taken

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 operator with handout Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee at juice and smoothie station using hand sink to wash out blenders

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator form Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Some prepared foods in walk-in-cooler not dated from previous day

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign front juice and smoothie station hand sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods in walk-in-cooler from previous day not dated

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the splitter on the mop sink . When adding the splitter each side needs to be protected, the green hose needs a vacuum breaker

Basic - Food stored on floor.