High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee finished eating, began handling food equipment without washing hands. Educated, employee washed hands.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. -plastic wrapped raw chicken over dumplings and won ton wrappers in reach-in freezer. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw pork (51F – Cold Holding); noodles (47F – Cold Holding) less than 4 hours. Per operator, door left open for extended times during lunch, many items cooling. Walk-in cooler door must be kept closed so food remains at less than 41°f. Ambient temperature back to 41°f prior to end of inspection.