NO 1 WOK

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -panned raw beef over fries in reach in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler door

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken and egg rolls in walk in cooler

Basic - Bowl or other container with no handle used to dispense food. -sugar container

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cigarettes stored next to boxes of baking soda by back door

Basic - Equipment in poor repair. -gaskets on walk in cooler -lids on dry goods containers are cracked

Basic - Food not stored at least 6 inches off of the floor. -sauces in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all reach in coolers and walk in cooler, reach in freezers -filters on hood suppression system -top back of fryer cabinets

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -cooked chicken line, operator remvoced Corrected On-Site

Basic - Reuse of single-service or single-use articles. -plastic jug cut to use as scoop, operator discarded Corrected On-Site