LIU'S GARDEN.

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

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

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

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 dur

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

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

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 liq

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 dur

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

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

No facilities available to wash, rinse and sanitize utensils and/or equipment.

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