KUNG FOOD

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator entered kitchen and touched clean utensils, clean equipment and food without washing hands first. Discussed it with operator who then washed hands

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator entered kitchen and touched clean utensils, clean equipment and food without washing hands first. Discussed it with operator who then washed hands **Corrected On-Site**

High Priority

Nonfood-grade bags used in direct contact with food. In walk in freezer, beef stored in nonfood grade plastic trash bags. Operator removed beef from bag and stored properly

High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer, beef stored in nonfood grade plastic trash bags. Operator removed beef from bag and stored properly **Corrected On-Site**

High Priority

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw chicken stored over plastic portioned bags raw steak not commercially packaged. Operator corrected storage

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw chicken stored over plastic portioned bags raw steak not commercially packaged. Operator corrected storage **Corrected On-Site**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Standing cooler cooked ribs (52F - Cold Holding) per operator not prepared or portioned today, held in cooler overnight. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Standing cooler cooked ribs (52F - Cold Holding) per operator not prepared or portioned today, held in cooler overnight. See stop sale

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Standing cooler cooked ribs (52F - Cold Holding) per operator not prepared or portioned today, held in cooler overnight See stop sale. On cook line table bean sprouts (82F - Cold Holding) per operator not prepared or portioned today sitting on a table for 1 hour, put in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Standing cooler cooked ribs (52F - Cold Holding) per operator not prepared or portioned today, held in cooler overnight See stop sale. On cook line table bean sprouts (82F - Cold Holding) per operator not prepared or portioned today sitting on a table for 1 hour, put in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Handwash sink used for purposes other than handwashing. Food can stored in handwashing sink. Operator removed and stored properly

Intermediate - Handwash sink used for purposes other than handwashing. Food can stored in handwashing sink. Operator removed and stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate