WONG'S TAKE OUT

Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and proceeded to reach out for a to go plate to store customer's cooked food without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and proceeded to reach out for a to go plate to store customer's cooked food without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

High Priority

Food-contact surfaces not sanitized after cleaning, before use. Employee washed and rinsed containers but failed to sanitize them. Reviewed proper procedures. Employee washed rinsed and sanitized correctly.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Employee washed and rinsed containers but failed to sanitize them. Reviewed proper procedures. Employee washed rinsed and sanitized correctly. **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above container of cooked chicken in double Doors reach in cooler. Manager inverted.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above container of cooked chicken in double Doors reach in cooler. Manager inverted. **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. X2- ; Cooked Egg rolls (46F - Cold Holding); Cooked Chicken (45F - Cold Holding) Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice bags to quick chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. X2- ; Cooked Egg rolls (46F - Cold Holding); Cooked Chicken (45F - Cold Holding) Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice bags to quick chill. **Corrective Action Taken**

High Priority

Wet wiping cloth not stored in sanitizing solution between uses. Stored in sanitizer bucket during inspection.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored in sanitizer bucket during inspection. **Corrected On-Site**

Basic