6: 1200-23-01-.02(3)(a) Employees not properly washing hands as needed between taskes. Advised employees must practice good handwashing in between preparing/cooking of raw foods and RTE foods. Hands must also be washed between accepting payments from customers and preparing/cooking food items. Observed employee not washing hands after returning from restroom.
8: 1200-23-01-.06(3)(a) No paper towels provided in restroom.
20: 1200-23-01-.03(5)(a)6. General Tso Chicken holding at 54*F. Must be 41*F or below. Product was discarded at time of inspection. (Embargoed~12 lbs.) Advised on proper cold holding temperatures and methods during inspection.
34: 1200-23-01-.04(2)(d)9. Unable to locate thermometers in chest freezer with TCS foods.
37: 1200-23-01-.03(3)(b)1. Uncoverd/unprotected food items noted in walk in cooler.
39: 1200-23-01-.03(3)(d)4. Soiled,wet wiping cloths stored on working surfaces and not in sanitizer solution.
45: 1200-23-01-.04(1) Shelving rusted/poor repair in walk in cooler. Cardboard boxes used as permanent food containers. Must provide a smooth, durable, easily cleanable, and non-absorbant food container.
47: 1200-23-01-.04(6)(a)1.(iii) Numerous non-food contact surfaces dirty throughout cookline and prep areas.
50: 1200-23-01-.05(4)(c) Greywater disposed of on ground outside back door. Greywater must be disposed of down the designated and provided mop sink.
