YIN CAN COOK

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef - in walk-in cooler; stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (66F - Hot Holding); fried chicken (90F - Hot Holding); by fryers; food out of temperature for approximately 1 hour; food moved to walk-in cooler; Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken (52F - Cold Holding)in one door cooler by fryers Food not prepared or portioned today; food out of temperature for approximately 30 minutes; moved to freezer to quick chill ; Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink Removed Corrected On-Site