Hu Tong BBQ

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

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

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi

Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)

Failure to display required signage about plastic straw availability

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

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

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

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