High Priority – Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. -(ground pork used in dumplings), 130F-140F after cooking.manager instructed employee to place back onto wok to complete process. Ground pork must reach 155F for 17 seconds. -rechecked at 180F **Corrected On-Site** **Warning**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee reached hand into pan of sprouts on cookline **Warning**

High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. -employee used restroom prior to engaging in food handling on cook line without washing hands. -Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**

High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. **Repeat Violation** **Warning**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. -raw meat stored above cooke pork inside freezer, product removed from commercial packaging