JING LI → 22.06.2023

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

JING LI → 22.06.2023

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

JING LI → 22.06.2023

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

JING LI → 22.06.2023

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 → 22.06.2023

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

JING LI → 22.06.2023

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

JING LI → 22.06.2023

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

JING LI → 15.06.2022

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

JING LI → 15.06.2022

Evidence of mice or live mice present in facility's food and/or non-food areas.

JING LI → 15.06.2022

Hot food item not held at or above 140º F.

JING LI → 15.06.2022

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.