WONDERFUL HOUSE

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (50F - Cold Holding); shrimp 50° cold hold cooked tofu (48F - Cold Holding);

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the make cooler is soiled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the sink at the 3 compartment sink

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

Basic - Equipment in poor repair. Black refrigerator is down 2 door freezer no longer working

Basic - Floor soiled/has accumulation of debris. At the cooks line under and behind the equipment

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.scoop in water at 80° on the counter

Basic - Light not functioning. In the kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in the walk in cooler soiled - hood filter soiled

Observed scorch marks around electrical outlet. For reporting purposes only. At the plug for the stand up freezer in the prep area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make cooler ; shrimp (47°F - Cold Holding); bean sprouts (46°F - Cold Holding)

Intermediate - No probe thermometer provided to measure temperature of food products. Operator has a high temperature thermometer (550°) unable to monitor temperature below 50°

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken not dated correctly, operator failed to remove the old date tape

Basic - Building components, attachments or fixtures in poor repair. Door to the walk in cooler will not close tight on its own, operator wedges the door closed at night.

Basic - Buildup of food debris/soil residue on equipment door handles. Lid to the make cooler soiled

Basic - Food stored on floor. Cabbage

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled