ZHANG LIANG HOT POT

Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.

Code 04F

Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

Code 04C

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

Code 02B

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

Code 06C

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Code 06F