HO LEE → 15.10.2024

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

HO LEE → 15.10.2024

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.

HO LEE → 03.04.2023

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

HO LEE → 03.04.2023

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

HO LEE → 20.10.2022

Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

HO LEE → 20.10.2022

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

HO LEE → 20.10.2022

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

HO LEE → 20.10.2022

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

HO LEE → 20.10.2022

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

HO LEE → 20.10.2022

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.