High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice, cooked (49F – Cooling) per operator cooling overnight.

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. Observed unapproved chlorine product for sanitizing food contact surfaces. Operator notified and retrieved approved product at time of inspection. **Corrected On-Site**

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Observed use of multiple nonfood-grade containers used for prepared food storage of cooked chicken in walk-in cooler, also cooked pork in non food grade container on cook line reach in cooler. Multiple, empty nonfood-grade containers per operator used for food storage in dish storage area. Operator notified and educated on proper container usage. Discussed with operator replacing containers over time with food grade containers, lining containers with food grade bags for storage.

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. In walk in cooler, rice, cooked (49F – Cooling) per operator cooling overnight.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb with hose attached without vacuum breaker(x3). Operator notified, shown picture of vacuum breaker.