High Priority – Dented/rusted cans present. See stop sale. 5lbs- hoisin sauce 5lbs-Ground bean sauce 1-#10 can-Apple sauce

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle unwashed beans then began handling clean ladle at wok; no hand wash. Advised manager that employee should wash hands. **Repeat Violation** **Admin Complaint**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler across from fryer: cooked chicken (53F – Cold Holding); raw steak (52F – Cold Holding) As per operator, stored overnight in unit; Not prepped or portioned today. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler across from fryer: cooked chicken (53F – Cold Holding); raw steak (52F – Cold Holding) As per operator, stored overnight in unit; Not prepped or portioned today. See stop sale. egg rolls with cooked pork (53F – Cold Holding); cooked pork (52F – Cold Holding); cooked chicken (53F – Cold Holding) As per operator, stored in unit 3 hours. Not prepped or portioned today. Operator returned to walk in cooler to quick chill. At cook line on shelf: fresh garlic and oil mixture (98F – Cold Holding) As per operator, stored since 30 mins. Not prepped or portioned today. Operator placed to quick chill. On prep table: raw shelled eggs (80F – Cold Holding) As per operator, stored 1 hour. Not prepped or portioned today. Operator discarded.