CHINA LEE BUFFET

High Priority - Dented/rusted cans present. See stop sale. One can of oyster sauce on kitchen shelf.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and proceeded to handle watermelons without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Live, small flying insects found. Observed two flies in kitchen area near hand washing sink across from kitchen entrance. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over spinach in reach-in cooler across from kitchen entrance. Manager moved hamburger to another cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in sushi area reach-in cooler: Krab (49F - Cold Holding). Manager stated item placed in cooler thirty minutes prior to temperature being taken. Manager moved krab to reach-in freezer to reduce temperature to 41F. Items in Glassdoor reach-in cooler across from front counter grill: egg (59F - Cold Holding); bean sprouts (49F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Item stored in reach-in cooler across from cook line stove: tofu (46F - Cold Holding). Manager stated item placed in cooler thirty minutes prior to temperature being taken. Manager moved tofu to reach-in freezer to reduce temperature to 41F. Item stored on shelf across from kitchen entrance: cheese (52F - Cold Holding). Manager stated item placed on shelf thirty minutes prior to temperature being taken. Manager moved cheese to reach-in freezer to reduce temperature to 41F. Item stored in walk-in cooler closest to dish area: shrimp (66F - Cold Holding). Manager stated shrimp placed in cooler two hours prior to temperature being taken. Manager moved tofu to walk-in freezer to reduce temperature to 41F. Warning

High Priority - Toxic substance/chemical improperly stored. Containers of Lysol stored on top of dish machine. Manager removed bottles of Lysol. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate of kitchen ice machine. Cutting board on reach-in cooler across from cook line stove stained. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut cabbage stored in walk-in cooler across from prep area hand washing sink. Manager stated cabbage cu the previous morning. Manager placed proper date marked on cabbage. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in wait station behind dining room sushi area, 79F. Manager turned on hot water, 107F. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice from warmer on kitchen prep table. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathroom across from office. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee drinking on cook line. Employee eating in dining room sushi area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in reach-in cooler next to kitchen hand washing sink. Employee removed drink during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, keys and wallet stored on shelf above food in sushi bar area. Employee phone on kitchen shelf above flour. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to kitchen entrance. Cups stored in wait station behind dining room sushi area. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on floor throughout the kitchen.

Basic - Floor tiles missing and/or in disrepair. Floor tiles in front of walk-in coolers. Repeat Violation

Basic - Food stored on floor. Plastic container of sushi sauce on kitchen floor. Employee placed sushi sauce on shelf. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach-in freezer in dining room sushi area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on pipe beneath cook line grill.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass reach-in cooler across from front counter grill. Manager placed thermometer in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gaskets stained. Area around soda nozzles of front counter soda machine.

Basic - Open dumpster lid. Dumpster in parking lot. Manager had employee close lid. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler across from cook line hand washing sink.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on top of reach-in cooler next to kitchen hand washing sink. Manager turned pans over. Corrected On-Site

Basic - Stored food not covered. Ribs and chicken in reach-in cooler across from kitchen entrance. Cooked chicken in walk-in cooler across from thawing sink. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in sink across from walk-in cooler. Manager placed chicken under running water. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe beneath three compartment sink across from dish machine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station behind sushi area, 0 ppm. Manager added bleach to sanitizer bucket, 50 ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container in front counter wait station. Manager placed label on container. Corrected On-Site

High Priority - Container of medicine improperly stored. At the cook line, containers of medicine above prep table and cooler, employee moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee working cleaning surfaces started wearing gloves and portioning food with hands and no hand washed occurred. Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee at the cook line, working with raw chicken washed hands for less than 10 seconds. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, male employee touched egg rolls with bare hands, inspector instructed to stop and use utensils. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken above cooked chicken, employee moved, also at the sushi bar area, raw tuna stored on top of cooked shrimp, employee moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee at the cook line wearing observable soiled gloves touched soiled handles and immediately after portioned noodles, inspector instructed to washed his hands and wear gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the sushi bar area, tuna 44F, manager voluntarily discarded, also guacamole with cut tomatoes 50F, manager will add to time as a public health control and discarded at 3:30. At the cook line, noodles stored above filling line 46F per employee noodles moved to cooler 30 minutes prior, manager moved back to walk-in cooler. At the kitchen entrance, cooler with no door installed due to cleaning, raw fish 46F and 50F, manager moved to freezer, all other food cold. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the sushi bar area, three containers of sushi rice only one time marked, Manager time marked. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line, lids and items inside sink, also at the triple sink/prep area, trash can in front of sink, employee moved all. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, pork and Krab salad no date marked, per employee food prepared 11/02-03/25. Also at the server area, milk and half and half no date marked, manager voluntarily discarded them.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink at the hibachi area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside cooked rice, Manager moved. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table, no lids and or no straw, employee moved drinks. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups at the server station, also pans on cook line.

Basic - Food stored on floor. At the cook line, oil jugs on floor under wok station, manage moved off the floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table.

Basic - In-use wet wiping cloth/towel used under cutting board. In use round cutting board with a wet towel underneath.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment (oven) heavily soiled with grease build up. Walk-in cooler shelves soiled with food residue. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the kitchen entrance heavily soiled, also coolers at the cook line soiled with food residue.

Basic - Time/temperature control for safety food thawed in an improper manner. At the prep area, raw fish thawed at room temperature, manager moved to cooler. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At the server station behind sushi bar, sanitizer bucket stored directly on floor, Manager moved. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Server area behind sushi bar, bulk container with sugar not labeled

High Priority - Container of medicine improperly stored. Bottle of cold medicine on shelf above prep table in kitchen, employee moved medicine. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef overnight (54-62F - Cooling) see stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. beef overnight (54-62F - Cooling)

High Priority - Food stored in ice used for drinks. 2 employee drinks in ice machine by prep sink, see stop sale.

High Priority - Live, small flying insects found. 1 live fly on paper towel roll on the front line table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken on cooks line. Raw fish over cooked chicken in tall reach in cooler at the end of cooks line. Raw prawns over ready to eat item in walk in cooler. Operator moved all raw items to the bottom. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice in ice machine by prep sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (46F - Cold Holding) item sitting on front line counter for 20 minutes, operator placed item back in reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer bottle stored with teriyaki sauce bottles in dry storage, operator moved sanitizer. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at hose outside back door, behind the sushi counter, and behind the hibachi counter. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line. Interior ice bin at both server stations. Interior ice machine deflector plate in prep room. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At sink at the end of cooks line and behind the sushi counter. Operator placed regular bottles of soap by sinks until he changes batteries. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in cooked rice, operator removed bowl. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents around the buffet area soiled. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to rice warmer on cooks line, employee moved to the bottom. 2 drinks on top shelf in reach in cooler on cooks line over food to be served Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of sauce on dry storage shelf in back storage room. Keys and phone on shelf above cooks line reach in cooler. Operator moved all items. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. Round cutting board with hole in the middle, operator discarded.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior from fire riser room/dry storage the sun is shining through the bottom of the door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of both ovens on cooks line soiled. Dry storage rack soiled on front line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. On cooks line.

Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed jalepenos in cardboard boxes over cream cheese mixture in walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under Handwash sink on front line, operator placed bucket on shelf. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer in three compartment sink, 0 ppm. Manager added bleach to water,50 ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pans washed in three compartment sink while there was no sanitizer water being used. Manager added bleach to water and had employee rewash dishes. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cut celery in reach-in cooler across from cook line. Manager placed eggs on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: krab (45F - Cold Holding). Manager stated krab placed in cooler one hour prior to temperature being taken. Manager placed krab in reach-in freezer to reduce temperature to 41F. Item on kitchen prep table: cheese (71F - Cold Holding). Manager stated cheese placed on table 30 minutes prior to temperature being taken. Manager placed krab in reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of Mr Clean stored next to bottle of food coloring on cook line. Employee moved bottle of Mr Clean to area where chemicals are stored. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate in ice machine next to walk-in cooler. Cutting boards stored underneath kitchen prep table. Water nozzle of wait station tea machine. Repeat Violation

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. No running water at hand washing sink across from produce walk-in cooler. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in sushi area hand washing sink. Manager removed pans from hand washing sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk-in cooler. Manager stated chicken cooked the previous morning.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish area. Manager added label to bottle. Corrected On-Site Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table across from cook line. Manager removed employee drinks. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and cigarettes on shelf above reach-in cooler across from cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in front of kitchen. Repeat Violation

Basic - Food stored on floor. Case of cooking oil and food coloring stored on cook line floor. Employee placed items on shelf. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine next to office.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in cooked noodles stored in reach-in cooler across from cook line. Manager placed spoon in noodles correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf across from cook line.

Basic - Open dumpster lid. Dumpster behind building. Manager had employee close lids. Corrected On-Site

Basic - Stored food not covered. Chicken stored on shelf in walk-in cooler. Manager had employee place cover on chicken. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in kitchen hand washing sink. Manager placed shrimp under running water. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on cook line oven. Manager added towel to sanitizer bucket.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on cook line floor. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Barrel of sugar in wait station. Manager placed label on container. Corrected On-Site Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Two fire extinguisher's in back of kitchen. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee at hibachi grill cracked raw shell eggs then touched handles of cooking utensils without washing hands. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face then continued to cook without washing hands. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at hibachi grill touched soiled apron then clean utensils and continued to cook without washing hands. Male employee on cook line picked up item off floor then continued to prepare fish without changing gloves and washing hands. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee preparing cooked chicken with bare hands. Employee stopped and put on gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Food contaminated by employees. See stop sale. Coffee creamer stored inside ice bin used to ice foods

High Priority - Food stored in ice used for food. See stop sale. Coffee creamer stored inside ice bin used to ice foods.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in sushi cooler: raw fish stored over krab. Moved. On cook line: pan of raw shell eggs in pan of cut cabbage, pan of raw chicken on shelf over cooked chicken, and pan of raw fish on shelf over biscuit dough. Moved all. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at kitchen entrance: mussels 53F. Eggs 52F. Both items were moved to different unit. Ambient air of unit is 50F. Condensation on drinks in unit.

High Priority - Toxic substance/chemical improperly stored. WD40 on clean dish side of hand sink. Rubbing alcohol over prep table. All were moved. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door. Under table in warehouse wash area with hose attached.

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher dumped in sink in server station. Scrub pad in sink at hibachi station. Clear plastic wrap roll on top of sink in prep area. All were corrected during this inspection. Corrective Action Taken Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for two new employees. Repeat Violation

Intermediate - No soap and/or paper towels provided at handwash sink. Sink in prep area with no soap or towels. Sink near walk in freezer no towels. Manager refilled all. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach in ware wash area. Label added. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in back prep area has hot water turned off. Manager turned on. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In several bulk containers of food. All were removed during this inspection. Corrected On-Site Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler has an ambient temperature of 50F. Food in unit is 52F. All Time/Tempurature Control for Safety food removed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables throughout kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several jackets over food in kitchen area. Manager moved all. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Black pans in kitchen. Blue glasses in server stations.

Basic - Floor area(s) covered with standing water. Throughout kitchen.

Basic - Food stored on floor. Several buckets of sauce, pans of peeled onions, and bucket of noodles on floor in walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of oven soiled with food debris. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at end of cook line soiled with food debris. Interior of oven on cook line soiled with grease.

Basic - Reuse of single-service or single-use articles. On cookline: Broccoli that has been washed and cut and placed back into soiled box.

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Several cases of single service items stored in employee restroom.

Basic - Stored food not covered. Eggrolls in green pans in walk in cooler not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Packs of mussels thawing at room temperature on cook line. Placed in cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Several cases of unwashed produce on shelf over sauce in walk in cooler. Case of unwashed produce on shelf over sushi fish at sushi bar. Case of unwashed avocados on shelf over sauces in reach in cooler at sushi bar. Employee began rearranging. Corrective Action Taken

Basic - Water draining onto floor surface. Two hand sinks are leaking onto floor in kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in server station, bleach added then 100 ppm. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Several buckets on floor throughout kitchen.

Basic - Working containers of food removed from original container not identified by common name. Sugar in server station. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Two extinguishers near chemical shelf near back door.