High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on preparation table cooked chicken (78F – Cooling) at 2:10 since 11:30, at this rate of cooling product never reached 70F within 2 hours, discussed cooling , method with operator see stop sale. In walk in cooler cooked rice (104F – Cooling) at 2:00 since 11:00, at this rate of cooling product never reached 70F within 2 hours, discussed cooling , method with operator see stop sale.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into Chinese style wok and without washing hands employee handled rice noodles and bean sprouts, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used squeegee to clean dish washing area and handle trash can and without washing hands employee removed clean and sanitized dishes from dish machine, discussed with operator employee washed hands. **Corrected On-Site**

High Priority – Non-food grade paper/paper towel used as liner for food container. In kitchen non food grade cloth used as cover to spring rolls, discussed with operator who removed cloth. **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on preparation table cooked chicken (78F – Cooling) at 2:10 since 11:30, at this rate of cooling product never reached 70F within 2 hours, discussed cooling , method with operator see stop sale. In walk in cooler cooked rice (104F – Cooling) at 2:00 since 11:00, at this rate of cooling product never reached 70F within 2 hours, discussed cooling , method with operator see stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In rice cooker cooked white rice (101F – Hot Holding) per operator product prepared approximately 2.5 hours ago and rice cooker automatically turns off, discussed hot holding requirements with operator who moved product to Chinese style stove to reheat to 165F+. **Corrective Action Taken**