LING LING CHINESE BUFFET

Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.; Item 5A- Critical Violation [RED] Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.; Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.; Item 8A- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked); Item 9B- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 14A- Insects, rodents present; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;