High Priority – Employee left kitchen to use the bathroom in food court lobby, returned to kitchen and then engaged in food preparation and handled clean equipment or utensils, without washing hands upon returning to employee area. Manager reviewed and made all kitchen staff wash hands properly at time of inspection **Corrected On-Site**

High Priority – Observed at 2:15 Cooked rice held using time as a public health control marked with a time that exceeds the 4-hour limit. Time stamp reads 10:00-2:00 Food left out of temperature for more than 4 hours See stop sale.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 2:15 Cooked rice held using time as a public health control marked with a time that exceeds the 4-hour limit. Time stamp reads 10:00-2:00 Food left out of temperature for more than 4 hours See stop sale.