TONG → 08.03.2024

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

TONG → 08.03.2024

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

TONG → 04.04.2023

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

TONG → 04.04.2023

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

TONG → 04.04.2023

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

TONG → 04.04.2023

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

TONG → 04.04.2023

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.