High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed the following items inside one door tall reach in cooler on cook line pork ramen sauce at 1:22pm (52F cooling) overnight, curry sauce at 1:22pm( 48F cooling) overnight Per operator products cooling since yesterday. Products did not cool to 41F within 6 hours. See stop sale

High Priority – Employee handled soiled equipment or utensils and then handled clean equipment without washing hands. Employee washed hands **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Multiple items inside walk-in freezer Raw fish over wontons Raw beef over krab Advised operator to stored properly

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over cooked crab inside reach in freezer Raw chicken over sauces reach in cooler Raw shrimp over cut onions on reach in cooler Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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 41 degrees Fahrenheit within 6 hours. Observed the following items inside one door tall reach in cooler on cook line pork ramen sauce at 1:22pm (52F cooling) overnight, curry sauce at 1:22pm( 48F cooling) overnight Per operator products cooling since yesterday. Products did not cool to 41F within 6 hours. See stop sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked cooler with tofu 50F cold Holding Per operator product not prepared or portioned today Per operator product stored for approximately 30 minutes Operator removed **Corrective Action Taken**

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 and the time removed from temperature control cannot be determined. For multiple items , sushi rice, cooked rice, rehydrated noodles, garlic and oil Per operator product stored for approximately 1 hour Operator timed marked for the remaining time of 3 hours. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seating on top of stove top with no flame Chicken soup 132F hot Holding, vegetables soup 132 F hot Holding Per operator products stored for approximately 30 minutes. Operator turned on flame to reheat products to 165F + **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. Bottles of sanitizer stored above containers with rice on dry storage Operator stored properly **Corrected On-Site**