High Priority – – From initial inspection : High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee started working with food and single service immediately after handling money, also female manager arrived and started moving single service and working with food, o hand washed occured. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-10-14: Male employees touching observable soiled surface (pot handles, gas handles at the wok station and soiled wiping cloth) immediately started wearing gloves, no hand washed occurred. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, pork 49F, pork left in cooler overnight. Stop sale. Also tofu 45F, raw chicken 47F and 47F. At the cook line, sauce (with plant food) 72F, manager will add to time. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-10-14: Reach-in cooler at the cook line, Raw shell eggs 52F, fresh garlic and oil 45F, per Operator from moved from walk-in cooler approximately at 10:30Am, manager placed ice underneath each container. **Admin Complaint** **Corrective Action Taken**

High Priority – – From initial inspection : 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. At the cook line, chicken, broccoli, noodles, chicken wings no time marked, Manager time marked. **Corrected On-Site** – From follow-up inspection 2025-10-14: No time marked at inspection time for any food item (chicken, steamed broccoli, noodles and cut cabbage), time log not filled out since 10/10/25. Cold holding: chicken 56F, noodles 53F, cut cabbage 53F and 56F, Hot holding: broccoli78F and 83F**Admin Complaint** **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the fryers, chicken wings 108F, manager will add to time. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-10-14: **Admin Complaint** **Admin Complaint**