LITTLE MANDARIN

Several food items were observed stored at ambient temperature in the preparation area. Garlic with oil 57F, noodles 55F, cooked chicken 50F, steamed broccoli 55F, tofu 61F and 59F. In addition, in the cold holding unit, tofu internal temperature reading was at 44F, raw chiken 45F, pooled eggs 49F, and shrimps 55F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

Code CHSC 113996