DEXIN YUAN ZAI BING.

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

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

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernai

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

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

Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

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

Failure to post or conspicuously post healthy eating information

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

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

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

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

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

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 under

Thawing procedure improper.