HONG KONG CITY

Observed raw chicken stored above raw shelled eggs in the walk-in cooler. Observed raw chicken stored above cooked chicken, crab, and pork dumplings in the reach in freezer. C/A: food shall be protected from cross contamination by storing foods in order of cook temperature. cos: raw chicken moved to below raw shelled eggs in walk-in cooler. dumplings moved to top shelf in reach-in freezer. cooked chicken and crab moved to separate freezer.

Observed chopped carrots, celery, and bok choy stored uncovered in the walk-in cooler in the main kitchen. C/A: Food shall be stored covered in order to protect from contamination. COS: all items covered.

Observed inspection report from 2024 posted at the facility. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed in the reach-in freezer in the main kitchen: raw chicken stored above raw beef, raw fish, and spring rolls. Observed in walk-in cooler in the main kitchen: raw chicken stored above raw shrimp and raw shrimp stored above cooked pork and noodles. Observed pic use tongs for raw beef to get raw beef pieces out of cooked lo mein. C/A: food shall be protected from cross contamination by storing foods in order of cook temperature. separate equipment shall be used when working with raw meat and ready to eat foods. COS: Foods rearranged to correct order with ready to eat foods on top, then fish, beef, and chicken on bottom. Lo mein discarded.

Observed pork egg rolls, shrimp egg rolls, and pork dumplings holding above 41f in the reach in cooler in the main kitchen. C/a: TCS foods shall be maintained at 41f or below when cold holding. COS: Discarded.

Observed brown rice holding below 135f in the crock #3 in the main kitchen. C/A: TCS foods shall be maintained at 135f or higher when hot holding. COS: discarded.

Observed several repeated critical violations during inspection such as: improper hot/cold holding temperatures, preventing cross contamination, food stored covered, food contact surfaces clean, and improper dish washing. C/A: It is the responsibility of the PIC to ensure compliance for food safety within a food service. COS: critical violations were corrected on site.

PIC could not verify employees were trained on the 5 reportable symptoms and 6 illnesses. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Observed employees personal tumbler stored on top of the table where dishes and utensils are stored. C/A:Employees may drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: drink removed.

Observed container of blue liquid stored in the only hand sink in the main kitchen. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: removed

Observed egg rolls uncovered in the reach-in cooler in the main kitchen. Observed 2 containers of egg rolls, garlic, 2 bowls of chili oil, carrots and green onions stored uncovered in the walk-in cooler in the main kitchen. Observed broccoli and peeled onions stored uncovered on the bottom of a prep table in the main kitchen. C/A: Food shall be stored covered in order to protect from contamination. COS: all items covered.

Observed food employee wash several pans and utensils with soap and water and then stored pans with clean dishes, without sanitizing dishes first. C/A: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized with a contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); COS: Food employee made sanitizer water measuring 100 ppm for chlorine to sanitize dishes.

Observed heavy food build up and pink slime like substance on the lid of of crock #3. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food employee cleaned and sanitized the crock.

OBSERVED EMPLOYEE USE TONGS FOR RAW BEEF AND STORE THEM IN THE CONTAINER HOLDING RAW SHRIMP IN PREP TOP COOLER IN FRONT FOOD SERVICE AREA. OBSERVED RAW SHELLED EGGS STORED ABOVE AND BEHIND RTE DICED ONIONS IN WIC IN MAIN KITCHEN. OBSERVED RAW CHICKEN WINGS STORED ABOVE RTE AND UNCOVERED SAUCES IN WIC IN MAIN KITCHEN. OBSERVED RAW CHICKEN TAKEN FROM ORIGINAL PACKAGING AND PLACED ON SHEET PAN, STORED ABOVE PORK AND SHRIMP IN REACH IN FREEZERS IN MAIN KITCHEN. OBSERVED RAW SHELLED EGGS STORED IMPROPERLY BEHIND RAW RTE MUSHROOMS IN PREP TOP COOLER IN MAIN KITCHEN.

C/A: Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented

COS: ALL FOOD REARRANGED

OBSERVED PORK EGG ROLLS, SPARE-RIBS, PORK DUMPLINGS AND CRISPY CHICKEN COLD HOLDING ABOVE 41F IN REACH IN COOLER IN FRONT FOOD SERVICE AREA. OBSERVED LO MEIN NOODLES STORED ON COUNTER IN MAIN KITCHEN COLD HOLDING ABOVE 41F.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

PIC NOT ABLE TO DEMONSTRATE AWARENESS TO REPORT TO THE HEALTH DEPARTMENT IF AN EMPLOYEE IS DIAGNOSED WITH ONE OR MORE OF THE REPORTABLE ILLNESSES AND/OR IF AN EMPLOYEE IS JAUNDICED

C/A: The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced or

2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi.

COS: EHS DISCUSSED THIS RESPONSIBILITY WITH THE PIC/DAUGHTER/SON

PIC/SON/DAUGHTER NOT ABLE TO DEMONSTRATE AWARENESS OF 5 REPORTABLE SYMPTOMS/6 REPORTABLE ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING/DIAGNOSED WITH

C/A: PIC SHALL BE ABLE TO DEMONSTRATE AWARENESS OF 5 REPORTABLE SYMPTOMS/6 REPORTABLE ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING/DIAGNOSED WITH

COS: EHS DISCUSSED THIS RESPONSIBILITY WITH PIC/SON/DAUGHTER

OBSERVED WORKING SPRAY BOTTLE OF BLEACH SOLUTION WITH NO COMMON NAME LABEL ON FLOOR UNDER MEAT PREP SINK IN MAIN KITCHEN

C/A: ALL CHEMICALS TAKEN FROM BULK SUPPLY/MADE ONSITE AND PLACED IN WORKING CONTAINERS SHALL BEAR A COMMON NAME LABEL

COS: LABEL PLACED ON BOTTLE

OBSERVED EMPLOYEE CUTTING AND HANDLING RAW BEEF ON PREP TABLE IN BACK KITCHEN AND HANDLE/TOUCH CLEAN EQUIPMENT. OBSERVED EMPLOYEE WIPING NOSE AND FACE AND TOUCHING CLEAN EQUIPMENT AND PREPPING WITHOUT WASHING HANDS

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After handling soiled equipment or utensils; (iii) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (iv) When switching between working with raw food and working with ready-to-eat food; (v) After engaging in other activities that contaminate the hands.

COS: PIC INSTRUCTED EMPLOYEE TO WASH HANDS BEFORE CONTINUING TO PREP AND HANDLE CLEAN EQUIPMENT

OBSERVED CHICKEN, PORK, BEEF, RAW SHELLED EGGS IN PREP TOP COOLER COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RAW CHICKEN WINGS COLD HOLDING ABOVE 41F ON RICE CONTAINERS IN BACK KITCHEN.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED WINGS AND SAUTEED BEEF STORED ABOVE GRILL PREP AREA HOT HOLDING BELOW 135F IN MAIN KITCHEN.

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: FOOD DISCARDED

OBSERVED TONGS USED FOR RAW CHICKEN STORED IN RAW BEEF CONTAINER IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RAW CHICKEN WINGS STORED ABOVE LARGE OPEN BOWL OF CABBAGE IN WIC IN MAIN KITCHEN. OBSERVED UTENSIL'S FOOD CONTACT SURFACE RINSED OFF BY EMPLOYEE THAT HANDLED RAW BEEF WITHOUT WASHING HANDS, BE USED TO PREP NOODLES FOR COOLING PROCESS.

C/A: RAW ANIMAL PROTEINS SHALL NEVER BE STORED ABOVE RTE FOODS TO PREVENT CROSS CONTAMINATION; SEPARATE UTENSILS SHALL BE USED FOR DIFFERENT RAW ANIMAL PROTEINS TO PREVENT CROSS CONTAMINATION

COS: ALL FOOD DISCARDED IN PREP TOP COOLER; CABBAGE COVERED AND RAW CHICKEN RE-ARRANGED

EHS OBSERVED SEVERAL REPEATED CRITICAL VIOLATIONS DURING INSPECTION (IMPROPER OR NO HANDWASHING, TEMPERATURE VIOLATIONS, NO SANITIZER PRESENT, CROSS CONTAMINATION OF RAW ANIMAL PROTEINS, FOOD CONTACT SURFACES NOT CLEANED AND SANITIZED)

C/A: THE PIC SHALL ENSURE COMPLIANCE FOR FOOD SAFETY WITHIN A FOOD SERVICE FACILITY AT ALL HOURS OF OPERATION

COS: EHS HAD PIC CORRECT ALL CRITICAL VIOLATIONS; STORE TEMPORARILY CLOSED DUE TO FACILITY NOT HAVING SANITIZER/DISINFECTANT

PIC NOT ABLE TO VERIFY THAT ALL EMPLOYEES HAVE BEEN MADE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESS TRANSMISSIBLE VIA FOOD

C/A: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information.

EHS WILL FOLLOW UP BY JUNE 3

PIC NOT ABLE TO DEMONSTRATE KNOWLEDGE OF THE REPORTABLE SYMPTOMS/ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING THEM AND/OR DIAGNOSED WITH THEM

C/A: PIC SHALL BE ABLE TO DEMONSTRATE KNOWLEDGE OF THE REPORTABLE SYMPTOMS/ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING THEM AND/OR DIAGNOSED WITH THEM

COS: EHS INFORMED PIC (VIA SON/DAUGHTER) OF THEIR RESPONSIBILITY TO BE ABLE TO DEMONSTRATE KNOWLEDGE OF THE REPORTABLE ILLNESSES/SYMPTOMS

OBSERVED OPENED BOTTLES OF WATER STORED IN MULTIPLE PREP PLACES IN FRONT FOOD SERVICE AREA NEAR AND ABOVE FOOD FOR SALE AND SINGLE USE ITEMS

CA: Employees may drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: BOTTLES DISCARDED

OBSERVED CONTAINER OF LIQUID STORED IN HAND SINK IN MAIN KITCHEN

C/A: A HAND SINK SHALL BE USED FOR NO OTHER PURPOSES OTHER THAN WASHING HANDS

COS: CONTAINER REMOVED

NO DISINFECTANT OBSERVED FOR EMPLOYEES TO USE IN THE EVENT OF A VOMIT/FECAL INCIDENT

C/A: A FOOD SERVICE FACILITY SHALL HAVE PROPER DISINFECTANT FOR EMPLOYEES TO USE IN THE EVENT OF A VOMIT/FECAL INCIDENT

COS: DISINFECTANT OBTAINED

OBSERVED SEVERAL BOWLS AND CONTAINERS OF MEATS, SAUCES AND VEGETABLES STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION ON COUNTERS AND SHELVES THROUGHOUT MAIN KITCHEN AND WIC.

C/A: ALL FOOD SHALL BE COVERED AND PROTECTED FROM CONTAMINATION

COS: ALL FOOD COVERED

OBSERVED EMPLOYEE SCRUB AND RINSE PAN THAT WAS USED TO PREP RAW BEEF IN MAIN KITCHEN AND PLACE ON RACK TO DRY WITH OUT WASH, RINSING AND SANITIZING. OBSERVED EMPLOYEE USE SOAP AND WATER TO CLEAN PREP TABLE THAT WAS SOILED WITH RAW BEEF AND BLOOD AND NOT SANITIZE BEFORE PREPPING NOODLES TO BE COOLED IN MAIN KITCHEN. OBSERVED EMPLOYEE USE BUTCHER KNIFE, RINSE OFF WITH HAND AND WATER IN 3-COMPARTMENT SINK AND PLACE ON KNIFE HOLDER FOR USE (KNIFE STILL CONTAINED RAW BEEF CHUNKS)

C/A: Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing:

(i) Except as specified under paragraph 3(ii) of this subsection, an contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; P

(ii) A contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); P

(iii) A contact time of at least 30 seconds for other chemical sanitizing solutions; P or

(iv) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization.

COS: TABLE SANITIZED; EQUIPMENT PLACED BACK IN WAREWASHING TO BE WASHED, RINSED, SANITIZED

OBSERVED RAW CHICKEN WINGS STORED ABOVE RTE OIL FOR WINGS AND SEVERAL SAUCES IN WIC IN MAIN KITCHEN. OBSERVD RAW SHRIMP, UNCOVERED, STORED DIRECTLY NEXT TO WET BOXES OF RAW CHICKEN IN WIC IN MAIN KITCHEN

C/A: RAW ANIMAL PRODUCTS SHALL NEVER BE STORED ABOVE RTE FOODS; RAW NIMAL PRODUCTS SHALL HAVE A DREGREE OF SEPARATION BETWEEN EACH OTHER WHEN STORED IN HOLDING UNITS

COS: FOOD RE-ARRANGED C/A:

PIC NOT ENSURING ALL FOOD SERVICE EMPLOYEES ARE TRAINED IN THE 9 FOOD ALLERGENS

C/A: THE PIC SHALL ENSURE ALL FOOD SERVICE EMPLOYEES ARE TRAINED IN THE 9 FOOD ALLERGENS

COS: EMPLOYEES PRESENT SIGNED FOOD ALLERGEN AWARENESS DOCUMENT

PIC NOT ABLE TO VERIFY ALL EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITIES TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/DISEASE TRANSMISSIBLE VIA FOOD

C/A: THE PIC OF A FOOD SERVICE ESTABLISHMENT SHOULD ENSURE ALL EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITIES TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/DISEASE TRANSMISSIBLE VIA FOOD

COS: EMPLOYEE PRESENT THAT HAD NOT SIGNED DOCUMENT, SIGNED DOCUMENT DURING INSPECTION

OBSERVED CHOPPED CABBAGE AND CHICKEN STORED UNCOVERED AND UNPROTECTED IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED CHOPPED CABBAGE AND BROCCOLI STORED UNCOVERED AND UNPROTECTED ON TABLE IN MAIN KITCHEN. OBSERVED RAW SHRIMP (NOT COOLING) STORED UNCOVERED AND UNPROTECTED IN WIC. OBSERVED RACK OF CHICKEN BREAST STORED IN REACH IN FREEZER UNCOVERED AND UNPROTECTED IN MAIN KITCHEN.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED

OBSERVED RAW PORK AND CABBAGE IMPROPERLY STORED HORIZONTALLY IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RAW CHICKEN WINGS STORED ABOVE OPENED VINIGAR BOTTLES IN WIC.

C/A: RAW ANIMAL PRODUCTS SHALL NE STORED IN A MANNER THAT PREVENTS CONTAMINATION FROM RTE FOODS AND OTHER ANIMAL PRODUCTS THAT DO NOT REQUIRE THE SAME OR HIGHER MINIMUM COOK TEMPERATURES

COS: FOOD REARRANGED

OBSERVED LO MEIN NOODLES IN PREP TOP COOLER COLD HOLDING ABOVE 41F. OBSERVED BONELESS RIBS AND SHRIMP EGG ROLLS COLD HOLDING ABOVE 41F IN REACH IN COOLER IN FRONT FOOD SERVICE. OBSERVED GARLIC IN OIL COLD HOLDING ABOVE 41F ON CART.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: NOODLES PLACED IN WIC TO COOLS; EGG ROLLS, BONELESS RIBS AND GARLIC IN OIL DISCARDED

OBSERVED RAW CHICKEN WINGS NOT COOLING AT THE PROPER TIME/TEMPERATURE IN WIC IN MAIN KITCHEN

C/A: TCS FOODS MUST COOL FROM 70F/AMBIENT TEMPERATURE TO 41F IN 4HRS; MUST COOL AT A RATE OF 7.25F/HR

COS: LID WAS TAKEN OFF WINGS TO COOL

PIC NOT PRESENT AT TIME OF INSPECTION

C/A: There must be a person in charge on the premises of the food service establishment at all times to ensure compliance

OBSERVED CHOPPED ONIONS, 2 PANS OF CRISPY CHICKEN, EGG ROLLS, CHOPPED CABBAGE, AND PORK STORED UNCOVERED AND UNPROTECTED IN WIC IN MAIN KITCHEN. OBSERVED BROCCOLI STORED UNCOVERED AND UNPROTECTED ON COUNTER IN MAIN KITCHEN. OBSERVED SHRIMP STORED UNCOVERED AND UNPROTECTED IN REACH IN FREEZER IN MAIN KITCHEN. OBSERVED FRIES STORED UNCOVERED AND UNPROTECTED IN REACH IN COOLER IN FRONT FOOD SERVICE.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED TO PREVENT CONTAMINATION

COS: FOOD COVERED

OBSERVED EMPLOYEE WASHING EQUPIMENT WITH NO DETERGENT AND NO SANITIZER; DID NOT WASH, RINSE, SANITIZE

C/A: ALL EQUIPMENT/UTENSILS SHALL BE WASHED, RINSED, SANITIZED

COS: EQUIPMENT RE-WASHED

OBSERVED SPRAY BOTTLE OF PURPLE CHEMICAL WITH NO COMMON NAME LABEL ON SHELF IN FRONT FOOD SERVICE AREA.

C/A: ALL CHEMICALS TAKEN FROM BULK SUPPLY AND PLACED IN WORKING CONTAINERS SHALL BEAR A COMMON NAME LABEL

COS: LABEL PLACED ON BOTTLE

OBSERVED 3 BOTTLES WITH NO COMMON NAME LABELS CONTAINING DARK LIQUIDS THAT LOOK SIMILAR ON CART IN FRONT OF WOK

C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

MOST RECENT INSPECTION REPORT NOT POSTED IN FOOD SERVICE FACILITY

C/A: A FOOD SERVICE FACILITY SHALL ALWAYS HAVE THE MOST RECENT INSPECTION REPORT POSTED FOR PUBLIC VIEWING

OBSERVED RAW CHICKEN IN RAW SHRIMP CONTAINER IN PREP TOP COOLER IN MAIN KITCHEN AREA (STORED DIRECTLY NEXT TO EACH OTHER)

C/A: RAW ANIMAL PRODUCTS SHALL BE STORED IN MANNER THAT PREVENTS CROSS CONTAMINATION

COS: CONTAINER OF SHRIMP DISCARDED

OBSERVED RAW BEEF, CHICKEN AND SHRIMP AND COOKED PORK, CHICKEN, AND SHRIMP IN PREP TOP COOLER, IN MAIN KITCHEN, COLD HOLDING ABOVE 41F.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: BEEF REPLACED

OBSERVED RAW CHICKEN AND SHRIMP AND COOKED PORK IN PREP TOP COOLER IN MAIN KITCHEN NOT COOLING AT A RATE FAST ENOUGH TO REACH 41F IN 4HRS.

C/A: ALL TCS FOODS SHALL COOL AT A RATE THAT ENSURES IT COOLS FROM 70F TO 41F IN 4 HRS

COS: RAW SHRIMP DISCARDED, RAW CHICKEN AND COOKED PORK PLACED IN WIC

PIC NOT PRESENT AT TIME OF INSPECTION

C/A: There must be a person in charge on the premises of the food service establishment at all times to ensure compliance

OBSERVED CUT VEGETABLES STORED UNCOVERED IN WIC IN MAIN KITCHEN. OBSERVED EGG ROLLS, PORK, FRENCH FRIES, AND CRISPY CHICKEN STORED UNCOVERED IN REACH IN COOLER IN FRONT SERVICE AREA. OBSERVED FRIED SHRIMP AND SCALLOPS STORED UNCOVERED IN REACH IN FREEZER IN FRONT SERVICE AREA. OBSERVED MULTIPLE RAW CHICKEN BREASTS IN REACH IN FREEZER IN MAIN KITCHEN, STORED ON RACKS UNCOVERED AND UNWRAPPED.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED WITH PLASTIC WRAP