High Priority – – From initial inspection : High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook come from outside then continued to grab container with chicken and failed to wash hands, informed employee on proper hand washing techniques, employee washed his hands. **Warning** – From follow-up inspection 2025-06-26: **Time Extended**

High Priority – – From initial inspection : High Priority – Raw animal food stored over or with unwashed produce. In the walk in cooler observed raw shell eggs stored over vegetables. **Warning** – From follow-up inspection 2025-06-26: **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in a double container on the reach in cooler prep station across from the wok cooked noodles (60 F – Cold Holding), as per employee for less than 2 hours, employee placed it back inside the cooler to rapidly cool. **Warning** – From follow-up inspection 2025-06-26: **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the prep table observed cooked rice (99F – Hot Holding), as per cook for less than 4 hours, employee reheating rice. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-06-26: **Time Extended**