Jing Li → 21.05.2024

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Jing Li → 21.05.2024

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Jing Li → 21.05.2024

Evidence of mice or live mice in establishment's food or non-food areas.

Jing Li → 27.06.2023

Hot TCS food item not held at or above 140 °F.

Jing Li → 27.06.2023

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

Jing Li → 27.06.2023

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Jing Li → 27.06.2023

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Jing Li → 27.06.2023

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Jing Li → 07.06.2022

Thawing procedures improper.

Jing Li → 07.06.2022

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.