DUMPLING PANDA FTL

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice -54 ( - Cold Holding), per employee rice taken from refrigerator and left at room temperature, less than 4 hours. Employee placed back food inside walk in cooler for a quick chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice -54 ( - Cold Holding), per employee rice taken from refrigerator and left at room temperature, less than 4 hours. Employee placed back food inside walk in cooler for a quick chill. **Corrected On-Site**

High Priority

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee serving tables and collecting soiled dishes, went inside walk in cooler, without washing hands first, after manager instructed, employee washed hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee serving tables and collecting soiled dishes, went inside walk in cooler, without washing hands first, after manager instructed, employee washed hands. **Corrected On-Site**

High Priority

Temporary interruption - no alternative supply of water provided. In the middle of inspection, water was interrupted, manager stopped taking orders, water came back after 20 minutes.

Intermediate - Temporary interruption - no alternative supply of water provided. In the middle of inspection, water was interrupted, manager stopped taking orders, water came back after 20 minutes. **Corrected On-Site**

Intermediate

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cook line- two under shelves tables with substantial build up of grease and old food residues -middle hood filters along cook line. -fabric curtain- dividing front counter and rear kitchen with substantial build up of grease, black like substance and soil.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cook line- two under shelves tables with substantial build up of grease and old food residues -middle hood filters along cook line. -fabric curtain- dividing front counter and rear kitchen with substantial build up of grease, black like substance and soil.

Basic

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Later emailed to operator.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Later emailed to operator.

Intermediate

No soap provided at handwash sink. At serving station, employee provided.

Intermediate - No soap provided at handwash sink. At serving station, employee provided. **Corrected On-Site**

Intermediate

Wet mop not stored in a manner to allow the mop to dry. Inside yellow bucket, employee removed.

Basic - Wet mop not stored in a manner to allow the mop to dry. Inside yellow bucket, employee removed. **Corrected On-Site**

Basic